35+ Delicious Friday Paleo Blackstone Recipes to Cook on Your Griddle

If you’re looking for a delicious way to kick off your weekend with a healthy twist, then these 35+ Friday Paleo Blackstone recipes are just what you need.

The Blackstone griddle has become a go-to kitchen tool for many home cooks, providing the perfect surface for cooking a variety of dishes, from savory breakfasts to sizzling dinners.

What makes it even better is how versatile it is for creating Paleo-friendly meals—recipes that are free from grains, dairy, and processed sugars, but still packed with flavor and satisfying textures.

Whether you’re in the mood for a hearty steak, crispy vegetables, or an inventive breakfast, this collection of Blackstone recipes will elevate your Friday meals while keeping your nutrition in check.

35+ Delicious Friday Paleo Blackstone Recipes to Cook on Your Griddle

With these 35+ Friday Paleo Blackstone recipes, you now have a plethora of options to enjoy a flavorful, healthy, and satisfying end to your week.

The versatility of the Blackstone griddle allows you to create meals that align with your Paleo lifestyle, without sacrificing taste or variety.

Whether you’re cooking for yourself, your family, or friends, these recipes are sure to impress.

So, next Friday, make it a griddled feast day—fire up your Blackstone and enjoy the deliciousness that awaits!

Blackstone Grilled Garlic Herb Chicken with Zucchini Noodles

This low-carb, keto-friendly chicken dish is perfect for a Friday night dinner. Grilled on the Blackstone griddle, the chicken is infused with a fragrant garlic herb marinade, while the zucchini noodles provide a healthy, carb-free substitute for pasta. This combination of flavors creates a delicious, satisfying meal that will fuel you through the weekend.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 medium zucchinis (spiralized)
• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 tablespoon fresh parsley (for garnish)

Instructions:

1. In a bowl, mix olive oil, garlic powder, oregano, thyme, salt, and pepper. Coat the chicken breasts with the marinade and let them sit for at least 30 minutes.
2. Preheat the Blackstone griddle to medium heat. Place the chicken breasts on the griddle and cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F.
3. While the chicken cooks, heat a skillet on the side of the griddle. Melt the butter and sauté the minced garlic until fragrant, about 1 minute.
4. Add the spiralized zucchini noodles to the skillet and cook for 2-3 minutes until slightly tender. Season with salt and pepper to taste.
5. Slice the cooked chicken into strips and serve it over the zucchini noodles, garnished with fresh parsley.

This grilled garlic herb chicken with zucchini noodles is a perfect low-carb meal for anyone following a keto or paleo diet. The Blackstone griddle imparts a smoky flavor to the chicken, making it a crowd-pleaser. The zucchini noodles provide a light, nutritious base, complementing the savory chicken. It’s a delicious way to enjoy a flavorful, healthy lunch or dinner that aligns with your low-carb goals.

Blackstone Bacon-Wrapped Asparagus Bundles

Bacon-wrapped asparagus bundles are a tasty and easy low-carb side or main dish for any Friday evening. Grilled on the Blackstone griddle, the bacon crisps up beautifully while the asparagus remains tender, creating a perfect combination of textures and flavors. This recipe is a great choice for anyone craving something savory and satisfying without breaking their low-carb, keto diet.

Ingredients:

• 10-12 asparagus spears
• 6 slices of bacon
• Olive oil spray
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh lemon wedges (for serving)

Instructions:

1. Trim the tough ends off the asparagus spears and bundle them into groups of 3-4.
2. Wrap each bundle tightly with a slice of bacon, ensuring the bacon is secured around the base and tips of the asparagus.
3. Preheat the Blackstone griddle to medium heat. Lightly spray the griddle with olive oil to prevent sticking.
4. Place the bacon-wrapped asparagus bundles on the griddle and cook for 4-5 minutes on each side, turning until the bacon is crispy and the asparagus is tender.
5. Sprinkle with garlic powder, salt, and pepper during cooking for added flavor.
6. Serve with fresh lemon wedges to squeeze over the asparagus for a burst of freshness.

These bacon-wrapped asparagus bundles are an easy, flavorful addition to your Friday dinner table. The crispy bacon pairs perfectly with the tender, charred asparagus, making it a low-carb, keto-friendly option that satisfies without feeling heavy. The addition of lemon juice adds a refreshing zest, making each bite a delightful contrast of flavors. Whether served as a side or main dish, it’s a versatile and delicious meal that aligns with your low-carb lifestyle.

Blackstone Shrimp and Cauliflower Rice Stir-Fry

A quick and delicious stir-fry, this shrimp and cauliflower rice dish is loaded with protein and veggies, making it an ideal low-carb, keto-friendly option. Prepared on the Blackstone griddle, the shrimp is seared to perfection, and the cauliflower rice becomes slightly crispy, giving this dish a satisfying texture. It’s a perfect balance of flavors for a quick, healthy Friday meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 cup cauliflower rice (store-bought or homemade)
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or coconut aminos for paleo)
• 1 teaspoon sesame oil
• Salt and pepper, to taste
• 2 green onions, sliced (for garnish)

Instructions:

1. Preheat the Blackstone griddle to medium-high heat. Add olive oil and sauté the diced onion and bell pepper for 3-4 minutes, until softened.
2. Add the shrimp to the griddle and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp and set them aside.
3. Add a little more olive oil to the griddle and stir-fry the cauliflower rice for 4-5 minutes until it starts to become golden and slightly crispy.
4. Add the minced garlic, soy sauce (or coconut aminos), and sesame oil to the cauliflower rice. Stir to combine and cook for another 2-3 minutes.
5. Return the shrimp to the griddle, mix with the cauliflower rice, and cook for an additional minute until everything is heated through.
6. Garnish with sliced green onions and serve immediately.

This shrimp and cauliflower rice stir-fry is a perfect low-carb, keto-friendly dish for a quick, flavorful Friday meal. The shrimp adds protein and richness, while the cauliflower rice mimics the texture of traditional fried rice without the carbs. The Blackstone griddle enhances the flavors with its even heat distribution, giving the dish a slight crisp that elevates the textures. With minimal ingredients and preparation, this stir-fry is both nutritious and satisfying, making it a go-to recipe for anyone looking for a delicious and easy keto lunch.

Blackstone Lemon Herb Salmon with Avocado Salad

This light yet flavorful Blackstone grilled salmon dish is paired with a refreshing avocado salad. The tangy lemon herb marinade enhances the salmon’s natural flavors, while the creamy avocado salad provides a rich and satisfying side. Perfect for a quick, low-carb, keto-friendly lunch or dinner on a Friday, this dish delivers plenty of protein and healthy fats in every bite.

Ingredients:

• 2 salmon fillets
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. In a small bowl, mix olive oil, lemon juice, dill, garlic powder, salt, and pepper to make the marinade. Coat the salmon fillets with the marinade and let sit for 15-20 minutes.
2. Preheat the Blackstone griddle to medium heat. Place the salmon fillets on the griddle, skin-side down, and cook for about 4-5 minutes per side, until the fish is fully cooked and flakes easily with a fork.
3. While the salmon cooks, prepare the avocado salad by combining the diced avocado, cherry tomatoes, cucumber, and cilantro in a large bowl. Drizzle with lime juice and season with salt and pepper.
4. Once the salmon is cooked, serve it alongside the fresh avocado salad for a complete meal.

This lemon herb salmon with avocado salad is a vibrant, nutrient-packed meal that perfectly fits a keto or paleo diet. The griddled salmon has a crispy exterior with a tender, flaky interior, enhanced by the fresh lemon and dill marinade. The avocado salad provides a creamy contrast with the salmon, making each bite a refreshing and satisfying experience. This dish is light yet full of flavor, offering a great balance of healthy fats, protein, and fresh vegetables—ideal for a quick and delicious Friday meal.

Blackstone Steak and Broccoli with Garlic Butter

This hearty Blackstone steak and broccoli dish is a satisfying low-carb, keto-friendly meal that will leave you full without the carbs. The perfectly seared steak is complemented by tender broccoli sautéed in rich garlic butter, making for a simple yet indulgent Friday dinner. With just a few ingredients and minimal preparation, it’s an easy-to-make dinner that doesn’t sacrifice flavor.

Ingredients:

• 2 ribeye steaks (or your preferred cut)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cups broccoli florets
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon lemon juice

Instructions:

1. Preheat the Blackstone griddle to high heat. Season both sides of the steaks with salt and pepper.
2. Drizzle olive oil on the griddle and place the steaks on the hot surface. Cook for about 4-6 minutes per side, depending on your desired level of doneness (use a meat thermometer to check if needed).
3. While the steaks cook, melt butter on the side of the griddle. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the broccoli florets to the griddle and toss them in the garlic butter, cooking for 4-5 minutes until they are tender and slightly charred.
5. Once the steak is done, let it rest for a couple of minutes before serving alongside the garlic butter broccoli. Drizzle the steak with lemon juice for a touch of brightness.

This Blackstone steak and broccoli with garlic butter is a perfect low-carb, keto-friendly meal that delivers on both flavor and satisfaction. The steak is beautifully seared with a juicy, tender interior, while the broccoli takes on a rich, garlicky flavor from the butter, creating a satisfying contrast. The addition of lemon juice adds a touch of acidity that balances the richness of the butter, making this dish a savory, indulgent meal that’s still healthy and low in carbs.

Blackstone Chicken Fajita Bowl (Paleo & Keto)

A delicious and satisfying dish that brings the flavors of Mexican fajitas to a low-carb, keto-friendly bowl. This Blackstone chicken fajita bowl features seasoned chicken, bell peppers, onions, and a creamy avocado dressing. Served in a bowl instead of a tortilla, this dish stays within paleo and keto guidelines while still delivering a big punch of flavor. It’s perfect for a Friday lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 1 avocado, mashed
• 2 tablespoons lime juice
• 1 tablespoon fresh cilantro, chopped

Instructions:

1. In a small bowl, combine the chili powder, cumin, paprika, garlic powder, salt, and pepper. Rub the seasoning mixture over both sides of the chicken breasts.
2. Preheat the Blackstone griddle to medium heat and drizzle with olive oil. Place the chicken breasts on the griddle and cook for about 6-8 minutes per side until fully cooked and the internal temperature reaches 165°F. Remove from heat and slice into thin strips.
3. In the same area of the griddle, sauté the sliced bell peppers and onions for 3-4 minutes until softened and slightly charred.
4. In a small bowl, mash the avocado with lime juice and cilantro to create a creamy avocado dressing.
5. Assemble the fajita bowls by placing the grilled chicken, sautéed bell peppers and onions, and a dollop of the creamy avocado dressing in each bowl. Garnish with additional cilantro if desired.

The Blackstone chicken fajita bowl is a flavorful, satisfying meal that perfectly fits a keto or paleo diet. The seasoned chicken, sautéed bell peppers and onions, and creamy avocado dressing combine to create a dish full of fresh, bold flavors. This recipe is a fantastic alternative to traditional fajitas, providing all the savory satisfaction without the carbs from tortillas. It’s an easy, quick-to-make meal that will keep you feeling full and energized while sticking to your low-carb, keto lifestyle.

Blackstone Grilled Pork Chops with Roasted Brussels Sprouts

These juicy Blackstone grilled pork chops are paired with crispy roasted Brussels sprouts, making for a delicious and satisfying low-carb, keto-friendly meal. The savory pork chops are seasoned to perfection and grilled on the Blackstone, while the Brussels sprouts are roasted to golden-brown perfection, offering a perfect balance of textures. This recipe is ideal for a flavorful Friday dinner with minimal prep.

Ingredients:

• 2 bone-in pork chops
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 cups Brussels sprouts, halved
• 1 tablespoon avocado oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat the Blackstone griddle to medium heat. Brush the pork chops with olive oil and season with smoked paprika, garlic powder, salt, and pepper.
2. Place the pork chops on the griddle and cook for about 6-8 minutes per side, until the internal temperature reaches 145°F and the chops are nicely browned.
3. While the pork chops cook, heat a separate pan on the griddle. Add the avocado oil and Brussels sprouts, cut side down, and cook for 5-6 minutes, stirring occasionally, until they’re golden and crispy.
4. Drizzle the Brussels sprouts with balsamic vinegar and Dijon mustard, then season with salt and pepper to taste.
5. Serve the grilled pork chops alongside the roasted Brussels sprouts for a balanced, hearty meal.

dinner that is both satisfying and flavorful. The smoky grilled pork chops are juicy and tender, while the Brussels sprouts take on a crispy, slightly caramelized texture from roasting, enhanced by the tangy balsamic-Dijon drizzle. This simple yet flavorful meal is a great option for those seeking a hearty, nutrient-dense dish on a Friday evening.Blackstone Zucchini and Ground Turkey Stir-Fry

This quick and easy Blackstone stir-fry combines lean ground turkey with zucchini for a healthy, low-carb meal that’s full of flavor. The Blackstone griddle makes it simple to cook everything at once, and the stir-fry comes together in just a few minutes. This dish is a great way to get your protein and vegetables while keeping the carbs low, making it an ideal option for a keto or paleo lunch or dinner.

Ingredients:

• 1 lb ground turkey
• 2 tablespoons olive oil
• 2 medium zucchinis, sliced into half-moons
• 1 red bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or coconut aminos for paleo)
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the Blackstone griddle to medium-high heat. Add the olive oil and ground turkey to the griddle, breaking it up into small pieces as it cooks. Season with salt, pepper, and oregano, and cook for 6-7 minutes until the turkey is browned and cooked through.
2. Add the diced onion, bell pepper, and zucchini to the griddle. Sauté for 4-5 minutes until the vegetables are tender but still slightly crisp.
3. Add the minced garlic and soy sauce (or coconut aminos), stirring to combine. Continue to cook for another 2-3 minutes, allowing the flavors to meld together.
4. Garnish with fresh parsley and serve.

This Blackstone zucchini and ground turkey stir-fry is a quick, low-carb, and keto-friendly meal that’s both nutritious and delicious. The lean turkey provides a hearty protein base, while the zucchini and bell peppers add freshness and color to the dish. The Blackstone griddle ensures even cooking, giving the turkey a nice sear and the vegetables a slightly crisp texture. This stir-fry is an easy-to-make, satisfying option that’s perfect for a healthy, low-carb lunch or dinner.

Blackstone Grilled Chicken Caesar Salad (Keto & Paleo)

This grilled chicken Caesar salad offers a healthy, low-carb take on the classic favorite, making it perfect for a keto or paleo-friendly Friday meal. Grilled chicken breasts, seasoned and cooked on the Blackstone, are paired with crispy romaine lettuce and a creamy homemade Caesar dressing, all served in a hearty salad. This recipe is full of flavor, satisfying, and easy to prepare.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 4 cups romaine lettuce, chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsweetened mayo
• 1 tablespoon Dijon mustard
• 2 teaspoons lemon juice
• 1 clove garlic, minced
• 1 teaspoon anchovy paste (optional, for authentic Caesar flavor)

Instructions:

1. Preheat the Blackstone griddle to medium heat. Coat the chicken breasts with olive oil and season with garlic powder, oregano, salt, and pepper.
2. Grill the chicken on the griddle for 5-7 minutes per side, until fully cooked and the internal temperature reaches 165°F. Let the chicken rest before slicing it into strips.
3. While the chicken cooks, prepare the Caesar dressing by whisking together the mayo, Dijon mustard, lemon juice, minced garlic, anchovy paste (if using), salt, and pepper in a small bowl.
4. Toss the chopped romaine lettuce with half of the Caesar dressing and top with grated Parmesan cheese.
5. Add the sliced chicken on top of the salad and drizzle with the remaining dressing. Serve immediately.

The Blackstone grilled chicken Caesar salad is a keto and paleo-friendly version of a classic, offering all the flavors of the traditional dish without the carbs. The grilled chicken is juicy and flavorful, and the homemade Caesar dressing adds a creamy, tangy kick that ties everything together. Topped with crunchy lettuce and rich Parmesan, this salad is satisfying and light, making it a perfect choice for a healthy, low-carb Friday meal.

Blackstone Lemon Garlic Shrimp with Asparagus

This refreshing and light lemon garlic shrimp with asparagus is an ideal low-carb, keto-friendly dish that’s packed with flavor. The shrimp are perfectly seasoned and seared on the Blackstone griddle, while the asparagus becomes tender and slightly charred. The zesty lemon garlic sauce ties the dish together, making it a great choice for a quick and healthy Friday meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon zest
• Juice of 1 lemon
• Salt and pepper, to taste
• 1 bunch asparagus, trimmed
• 1 tablespoon butter
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the Blackstone griddle to medium-high heat. Drizzle olive oil over the shrimp and season with salt, pepper, lemon zest, and minced garlic.
2. Place the shrimp on the griddle and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from the griddle and set aside.
3. On the same griddle, add the asparagus and butter. Cook for about 5-6 minutes, turning occasionally, until the asparagus is tender and slightly charred.
4. Return the shrimp to the griddle and drizzle with lemon juice. Toss the shrimp and asparagus together to combine and heat through.
5. Garnish with fresh parsley and serve immediately.

This Blackstone lemon garlic shrimp with asparagus is a perfect light yet satisfying meal that’s both keto and paleo-friendly. The shrimp are infused with zesty lemon and garlic, creating a bold, fresh flavor, while the asparagus adds a hearty crunch and a bit of smoky char from the griddle. It’s a simple, healthy dish that’s quick to prepare and perfect for anyone looking to enjoy a low-carb, flavorful dinner.

Blackstone Eggplant and Ground Beef Skillet

A deliciously hearty, low-carb, keto-friendly skillet meal featuring ground beef and tender eggplant, this recipe is a great way to enjoy a filling, vegetable-packed dish. The eggplant soaks up all the savory flavors of the ground beef while remaining soft and flavorful, and cooking everything on the Blackstone griddle brings a unique smoky touch to the dish.

Ingredients:

• 1 lb ground beef (80% lean)
• 1 large eggplant, diced
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon tomato paste
• 1/4 cup beef broth (or water)
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the Blackstone griddle to medium-high heat. Add the olive oil and ground beef to the griddle, cooking it until browned and crumbled, about 6-7 minutes.
2. Once the beef is cooked, add the diced onion, garlic, oregano, paprika, salt, and pepper. Sauté for another 2-3 minutes until the onions are soft and fragrant.
3. Push the beef mixture to one side of the griddle, then add the diced eggplant to the other side. Cook the eggplant for 5-6 minutes until tender, stirring occasionally.
4. Mix the eggplant into the beef, then stir in the tomato paste and beef broth. Cook for another 3-4 minutes until everything is well combined and heated through.
5. Garnish with fresh basil before serving.

he Blackstone eggplant and ground beef skillet is a perfect low-carb, keto-friendly dish that brings together the savory richness of ground beef with the tender, slightly smoky eggplant. The Blackstone griddle cooks the ingredients evenly, creating a satisfying meal that’s full of flavor. Whether served on its own or paired with a side salad, this dish is a hearty, nutritious option for a low-carb lunch or dinner.

Blackstone Grilled Veggie and Chicken Kabobs

These grilled veggie and chicken kabobs are a colorful, flavorful, and easy-to-make low-carb, keto-friendly meal. The chicken is marinated in a delicious blend of spices, while the vegetables – like zucchini, bell peppers, and onions – add vibrant texture and flavor. Grilling everything on the Blackstone griddle ensures the kabobs cook evenly, making for a fun and interactive dinner.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 small red onion, cut into chunks
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Lemon wedges (for serving)

Instructions:

1. In a bowl, combine olive oil, garlic powder, paprika, oregano, salt, and pepper. Add the cubed chicken and toss to coat. Let marinate for at least 30 minutes.
2. Preheat the Blackstone griddle to medium-high heat. Thread the chicken and vegetables onto skewers, alternating between the chicken and vegetables.
3. Place the kabobs on the griddle and cook for 6-8 minutes, turning occasionally, until the chicken is fully cooked and the vegetables are tender and slightly charred.
4. Serve the kabobs with a squeeze of fresh lemon juice for added brightness.

The Blackstone grilled veggie and chicken kabobs are a fun, flavorful low-carb, keto-friendly meal that’s perfect for a Friday evening. The chicken is juicy and perfectly seasoned, while the vegetables add a satisfying crunch and sweetness from the grill. The smoky flavors from the Blackstone griddle make these kabobs even more delicious. This dish is an excellent option for a

Blackstone Grilled Beef and Mushroom Stir-Fry

This Blackstone grilled beef and mushroom stir-fry is a savory, keto-friendly dish full of tender beef and earthy mushrooms. The griddle’s high heat gives the beef a wonderful sear while the mushrooms absorb the flavors of the beef and sauce. It’s a quick and easy recipe, ideal for a Friday meal when you’re craving something hearty, flavorful, and low-carb.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 2 tablespoons olive oil
• 2 cups mushrooms, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or coconut aminos for paleo)
• 1 tablespoon sesame oil
• 1 teaspoon ginger, grated
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the Blackstone griddle to medium-high heat. Drizzle with olive oil and add the thinly sliced beef. Sauté for 4-5 minutes until the beef is browned and cooked through. Remove from the griddle and set aside.
2. In the same area of the griddle, add the mushrooms, onions, and garlic. Stir-fry for 3-4 minutes until the mushrooms are golden and tender.
3. Add the cooked beef back to the griddle, along with the soy sauce, sesame oil, ginger, salt, and pepper. Stir everything together and cook for another 2-3 minutes, allowing the flavors to combine.
4. Garnish with fresh cilantro and serve.

This Blackstone grilled beef and mushroom stir-fry is a perfect low-carb, keto-friendly meal that’s both quick and packed with flavor. The beef is perfectly seared, and the mushrooms take on a savory richness from the stir-fry, making for a satisfying, nutrient-dense dish. The soy sauce and sesame oil provide a savory depth of flavor, while the ginger adds a fresh touch. This dish is ideal for a Friday dinner when you’re craving something hearty but still healthy.

Blackstone Garlic Butter Baked Chicken Thighs with Roasted Cauliflower

This deliciously rich Blackstone garlic butter chicken thigh dish is paired with roasted cauliflower, offering a complete and satisfying low-carb, keto-friendly meal. The chicken thighs are crispy on the outside and juicy on the inside, thanks to the garlic butter. The cauliflower roasts to perfection, making it an excellent, flavorful side dish. This recipe is perfect for a cozy and indulgent Friday dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 tablespoons butter, melted
• 3 cloves garlic, minced
• 1 teaspoon thyme, dried
• 1 teaspoon rosemary, dried
• Salt and pepper, to taste
• 2 cups cauliflower florets
• 1 tablespoon olive oil
• 1/2 teaspoon paprika

Instructions:

1. Preheat the Blackstone griddle to medium-high heat. In a small bowl, combine the melted butter, minced garlic, thyme, rosemary, salt, and pepper. Brush the chicken thighs generously with the garlic butter mixture.
2. Place the chicken thighs on the griddle, skin-side down, and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F, and the skin is crispy and golden.
3. While the chicken cooks, drizzle the cauliflower florets with olive oil, and season with paprika, salt, and pepper. Roast the cauliflower on the side of the griddle for 6-8 minutes, flipping occasionally, until it is golden and tender.
4. The Blackstone garlic butter baked chicken thighs with roasted cauliflower make for a rich, flavorful low-carb, keto-friendly meal. The chicken thighs are full of flavor, with crispy skin and juicy meat, thanks to the garlic butter. The roasted cauliflower is a perfect side, with a smoky, caramelized flavor that complements the richness of the chicken. This meal is hearty, satisfying, and easy to prepare—perfect for a cozy, indulgent Friday dinner.

Blackstone Cauliflower Rice with Grilled Chicken and Avocado

This Blackstone cauliflower rice with grilled chicken and avocado is a vibrant, keto-friendly meal that’s low on carbs but high in flavor. The cauliflower rice is sautéed until tender, and the grilled chicken adds lean protein. Topped with creamy avocado, this dish offers a balanced meal that’s perfect for a light yet filling lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cups cauliflower rice (fresh or frozen)
• 1 tablespoon butter
• 1 avocado, sliced
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the Blackstone griddle to medium-high heat. Drizzle the chicken breasts with olive oil and season with salt and pepper. Grill the chicken for about 6-7 minutes per side, until fully cooked and the internal temperature reaches 165°F. Slice the chicken into strips.
2. While the chicken cooks, heat a separate section of the griddle and melt the butter. Add the cauliflower rice and sauté for about 4-5 minutes until tender and slightly golden.
3. Remove the cauliflower rice from the griddle and serve it on a plate. Top with the grilled chicken slices and avocado.
4. Drizzle the lime juice over the top and garnish with fresh cilantro before serving.

The Blackstone cauliflower rice with grilled chicken and avocado is a light, low-carb, and keto-friendly meal that’s packed with flavor and nutrition. The cauliflower rice serves as a perfect base, offering a soft and slightly nutty texture, while the grilled chicken adds lean protein and savory depth. The creamy avocado and fresh cilantro elevate the dish with bright, refreshing flavors. This dish is simple to prepare and offers a satisfying meal that’s perfect for a healthy, flavorful Friday lunch or dinner.

Note: More recipes are coming soon