CJ's BBQ Chicken Potato Skins on the Blackstone Griddle

CJ and the crew are bringing the heat with these BBQ chicken potato skins! Crispy potatoes, melty cheese, and tangy pickled jalapeños make this dish a winner every time. For a fun, quick, and delicious meal, CJ’s got you covered—grab the recipe and fire up your Blackstone!

BBQ Chicken Loaded Potatoes: https://blackstoneproducts.com/blogs/recipes/bbq-chicken-loaded-potatoes

Ingredients
For the Potatoes
4 Russet Potatoes (cut into thick slices, about ½-inch thick)
2 tbsp oil
Salt & pepper (to taste)

For the Chicken
2 chicken cutlets (thinly sliced)
1 tsp salt
1 tsp pepper
½ cup BBQ Sauce

For the Quick-Pickled Jalapeños & Red Onion
1 jalapeno, diced
½ red onion, diced
2 tbsp red wine vinegar
½ tsp salt
½ tsp sugar

For Garnish
½ cup Mexican melting cheese (Oaxaca or Chihuahua, shredded)
¼ cup chopped chives
½ cup ranch dressing (for drizzle)

Directions
1. Preheat your Blackstone Griddle to medium-high heat. While the griddle heats up, combine the diced jalapeños, red onion, red wine vinegar, salt, and sugar in a small bowl. Stir well and set aside to marinate while you cook everything else.

2. Drizzle the griddle with oil and place the potato slices in a single layer. Season the potatoes with salt and pepper. Cook for 5-7 minutes per side, flipping occasionally, until they are golden brown and crispy on the outside and tender inside.

3. While the potatoes are cooking, drizzle a little oil on the griddle and add the chicken cutlets. Season the chicken with salt and pepper and cook for 3-4 minutes per side, until golden and cooked through. Remove the chicken from the griddle, chop it into bite-sized pieces, and toss with BBQ sauce. Move the chicken to a cooler side of the griddle.

4. Once the potato slices are crispy, top each one with a layer of Mexican melting cheese. Add a scoop of the BBQ chicken on top, then cover with a melting dome or a foil tent for 1-2 minutes to melt the cheese. Remove from heat and transfer to a serving tray.

5. Spoon the pickled jalapeños and red onions over the top, sprinkle with chopped chives, and drizzle with ranch dressing before serving.

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