Betty's Outback Chicken on the Blackstone Griddle

Betty’s bringing restaurant flavor home with her juicy mayo-marinated chicken, sizzling on the Blackstone and topped with shiitakes, bacon, cheddar, and Dijon. Served with asparagus, this easy weeknight dinner is a total game changer. Simple, bold, and better than takeout—this one’s a keeper.

Outback Chicken: https://blackstoneproducts.com/blogs/recipes/outback-chicken

Ingredients
3 boneless, skinless chicken breasts
3 tbsp Duke’s mayonnaise
6 strips bacon
1 container shiitake mushrooms
3 tbsp Dijon mustard
½ block cheddar cheese, shredded
Blackstone Chicken Griddle Seasoning
2 tbsp butter
1 tsp dried parsley (or freshly chopped parsley)

Directions
1. Pound the chicken breasts using a meat mallet to flatten and even out their thickness. In a bowl, toss the chicken with mayonnaise to coat evenly, then season generously with Blackstone Chicken Griddle Seasoning. Let the chicken marinate for at least 20 minutes or overnight if possible.

2. Preheat your griddle to medium to medium-low heat. On one side, cook the bacon strips slowly until crispy. On the other side, melt the butter and sauté the mushrooms in it until tender and browned.

3. Place the marinated chicken on the griddle and cook for 4–5 minutes per side until fully cooked through. After flipping, brush each piece with 1 tablespoon of Dijon mustard.

4. Top each chicken breast with a portion of sautéed mushrooms, 2 strips of bacon, and a handful of shredded cheddar cheese. Cover with a melting dome to allow the cheese to fully melt.

5. Transfer the chicken to plates and garnish with parsley. Serve hot and enjoy!

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