29+ Delicious Gluten-Free Blackstone Griddle Recipes You Need to Try

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Cooking gluten-free meals can sometimes feel like a challenge, especially when you’re trying to ensure that flavors and textures are just right.

However, when you bring the Blackstone griddle into the mix, it opens up a world of possibilities for preparing delicious, easy, and gluten-free dishes.

The Blackstone griddle is a versatile cooking tool that can be used to create everything from savory breakfasts to mouthwatering dinners, all without compromising on taste or texture.

In this blog, we’ve compiled over 29 gluten-free Blackstone recipes that will make your griddle the go-to appliance for gluten-free cooking.

Whether you’re craving crispy vegetables, juicy grilled meats, or even gluten-free desserts, these recipes will inspire you to make the most out of your Blackstone.

29+ Delicious Gluten-Free Blackstone Griddle Recipes You Need to Try

With these 29+ gluten-free Blackstone recipes, you now have a comprehensive list of meal ideas that will not only cater to your gluten-free lifestyle but also satisfy your taste buds.

The Blackstone griddle offers an easy and efficient way to prepare your favorite dishes, whether you’re cooking for a crowd or just making a quick dinner for yourself.

From savory breakfasts to satisfying dinners and delicious sides, there’s something here for everyone.

By utilizing your Blackstone griddle, you can explore countless gluten-free options while enjoying the smoky flavors and crispy textures that only the griddle can provide.

So, what are you waiting for? Grab your spatula, fire up the griddle, and start cooking these amazing gluten-free recipes today!

Garlic Butter Shrimp & Zucchini Noodles

Juicy shrimp and fresh zucchini noodles come together in this simple yet flavorful gluten-free dish, cooked to perfection on the Blackstone griddle.

This recipe is light, low-carb, and packed with garlicky goodness, making it perfect for a quick weeknight meal or a summer cookout.

Ingredients:

1 lb large shrimp, peeled and deveined
2 medium zucchini, spiralized into noodles
3 tbsp butter
3 cloves garlic, minced
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp red pepper flakes (optional)
Salt and black pepper to taste
Juice of 1/2 lemon
Fresh parsley for garnish

Instructions:

Preheat the Blackstone griddle to medium-high heat and add the olive oil.
Place the shrimp on the griddle, season with smoked paprika, salt, and black pepper. Cook for about 2 minutes per side until they turn pink and slightly golden. Remove from the griddle and set aside.
Melt the butter on the griddle and add the minced garlic, stirring for about 30 seconds until fragrant.
Toss in the zucchini noodles and sauté for 2-3 minutes until slightly softened but still firm.
Return the shrimp to the griddle, mix everything together, and squeeze fresh lemon juice over the dish.
Garnish with fresh parsley and serve immediately.

This dish is not only gluten-free but also bursting with flavor.

The combination of garlic butter shrimp and tender zucchini noodles makes for a refreshing meal that’s both light and satisfying.

Serve as-is or with a side of grilled vegetables for a complete and nutritious plate.

Blackstone Chicken Fajitas

Chicken fajitas are a classic favorite, and cooking them on the Blackstone griddle gives them a delicious smoky char.

This gluten-free version is loaded with fresh bell peppers, onions, and juicy marinated chicken, making it a great meal for any occasion.

Enjoy them in gluten-free tortillas or as a fajita bowl!

Ingredients:

1.5 lbs boneless, skinless chicken breasts, sliced into strips
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
2 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper to taste
Juice of 1 lime
Gluten-free tortillas or rice for serving
Fresh cilantro and avocado for garnish (optional)

Instructions:

Preheat the Blackstone griddle to medium-high heat and drizzle with olive oil.
In a bowl, toss the chicken strips with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Place the chicken on the griddle and cook for 4-5 minutes per side until golden brown and fully cooked. Remove and set aside.
Add more oil if needed and toss in the sliced bell peppers and onions. Cook for 4-5 minutes, stirring occasionally until slightly charred but still crisp.
Return the chicken to the griddle, mix everything together, and squeeze lime juice over the top.
Serve in gluten-free tortillas or over rice, and garnish with fresh cilantro and avocado if desired.

These gluten-free chicken fajitas are packed with bold flavors and a perfect balance of juicy, smoky chicken and crisp vegetables.

The Blackstone griddle gives them that authentic fajita char, making them an excellent meal for family dinners or gatherings.

Blackstone Sweet Potato Hash with Sausage

This hearty and nutritious sweet potato hash is a perfect gluten-free breakfast or brunch option.

The Blackstone griddle gives the sweet potatoes a crispy exterior while keeping them soft inside, and the sausage adds a savory depth of flavor.

Ingredients:

2 large sweet potatoes, peeled and diced into small cubes
1/2 lb gluten-free breakfast sausage (or any preferred sausage)
1/2 onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
Salt and black pepper to taste
2 eggs (optional, for serving)
Fresh parsley for garnish

Instructions:

Preheat the Blackstone griddle to medium heat and drizzle with olive oil.
Add the diced sweet potatoes and spread them out in an even layer. Cook for 8-10 minutes, stirring occasionally, until they start to crisp up.
Move the sweet potatoes to one side of the griddle and add the sausage. Cook, breaking it apart with a spatula, until fully browned.
Add the onions and bell peppers to the griddle, mixing them with the sausage. Cook for 3-4 minutes until softened.
Combine everything together, season with smoked paprika, garlic powder, salt, and black pepper. Cook for another 2-3 minutes.
If adding eggs, crack them onto the griddle and cook to your desired doneness.
Garnish with fresh parsley and serve warm.

This gluten-free sweet potato hash is a delicious and filling meal, perfect for starting the day right.

The combination of crispy sweet potatoes, savory sausage, and tender veggies makes it a satisfying dish that’s both nutritious and easy to prepare on the Blackstone griddle.

Blackstone Teriyaki Chicken & Vegetables

This gluten-free teriyaki chicken and vegetable stir-fry is a flavorful, protein-packed meal that comes together quickly on the Blackstone griddle.

The homemade gluten-free teriyaki sauce gives the dish a sweet and savory kick without any hidden wheat-based ingredients.

Serve it over rice or enjoy it as is for a light and healthy dinner.

Ingredients:

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup broccoli florets
1 red bell pepper, sliced
1 carrot, julienned
1 zucchini, sliced
2 tbsp olive oil

Gluten-Free Teriyaki Sauce:

1/4 cup tamari (gluten-free soy sauce)
2 tbsp honey or maple syrup
1 tbsp rice vinegar
1 tsp sesame oil
1 clove garlic, minced
1/2 tsp ground ginger
1 tsp cornstarch mixed with 2 tsp water (for thickening)

Instructions:

Preheat the Blackstone griddle to medium-high heat and drizzle with olive oil.
Add the chicken pieces and cook for about 5-7 minutes until browned and cooked through. Remove from the griddle and set aside.
In a small bowl, whisk together all the teriyaki sauce ingredients.
Add the vegetables to the griddle and cook for 4-5 minutes, stirring occasionally until they are slightly tender but still crisp.
Return the chicken to the griddle, pour the teriyaki sauce over everything, and stir well to coat. Cook for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables evenly.
Serve warm over rice or enjoy as a low-carb stir-fry.

This gluten-free teriyaki chicken is an easy, crowd-pleasing dish with bold flavors and vibrant colors.

Cooking it on the Blackstone griddle allows for perfect caramelization and crispness, making it an excellent meal for any night of the week.

Blackstone Steak & Garlic Parmesan Asparagus

If you’re looking for a protein-packed, restaurant-quality meal, this Blackstone steak with garlic parmesan asparagus is a fantastic gluten-free option.

The high heat of the griddle gives the steak a perfect sear, while the asparagus is cooked to tender-crisp perfection with a rich, garlicky parmesan finish.

Ingredients:

2 ribeye or New York strip steaks
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika

Garlic Parmesan Asparagus:

1 bunch asparagus, trimmed
1 tbsp butter
2 cloves garlic, minced
1/4 cup grated parmesan cheese
Salt and black pepper to taste

Instructions:

Preheat the Blackstone griddle to high heat and lightly oil the surface.
Season the steaks on both sides with salt, pepper, garlic powder, and smoked paprika.
Place the steaks on the hot griddle and sear for 3-5 minutes per side, depending on your preferred doneness. Remove and let them rest.
Reduce the heat to medium and add butter to the griddle. Toss in the asparagus and minced garlic, cooking for about 3-4 minutes until the asparagus is tender-crisp.
Sprinkle the parmesan over the asparagus, let it melt slightly, then remove from the griddle.
Slice the steak and serve alongside the asparagus for a perfectly balanced, gluten-free meal.

This dish is a fantastic way to enjoy a high-quality steak dinner at home without any gluten concerns.

The combination of the juicy, flavorful steak with garlicky, cheesy asparagus makes for an indulgent yet easy-to-make meal on the Blackstone griddle.

Blackstone Breakfast Tacos (Gluten-Free)

Start your day with these delicious Blackstone breakfast tacos, made with crispy hash browns, scrambled eggs, and savory bacon—all wrapped in gluten-free tortillas.

The griddle gives everything a perfectly crispy texture, making these tacos a breakfast favorite for the whole family.

Ingredients:

4 gluten-free tortillas
4 large eggs
1/2 cup shredded cheddar cheese
4 slices bacon
1 cup frozen hash browns
1 tbsp butter or oil
Salt and black pepper to taste
1/2 tsp smoked paprika
1/4 tsp garlic powder
Salsa, avocado, and fresh cilantro for serving

Instructions:

Preheat the Blackstone griddle to medium heat and add the bacon. Cook until crispy, then remove and chop into pieces.
In the bacon grease or additional butter, add the hash browns. Season with salt, black pepper, smoked paprika, and garlic powder. Cook for about 5-7 minutes, flipping occasionally, until crispy and golden.
Move the hash browns to the side and add more butter if needed. Crack the eggs onto the griddle and scramble them until fully cooked.
Warm the gluten-free tortillas on the griddle for about 30 seconds per side.
Assemble the tacos by layering hash browns, scrambled eggs, crispy bacon, and shredded cheese into each tortilla.
Top with salsa, avocado, and fresh cilantro, then serve immediately.

These gluten-free breakfast tacos are the perfect way to enjoy a hearty morning meal with a crispy, savory bite.

The Blackstone griddle ensures each component is cooked to perfection, making every bite flavorful and satisfying.

Blackstone Lemon Herb Salmon with Grilled Vegetables

This light and flavorful gluten-free salmon dish is perfect for a healthy and satisfying meal.

The Blackstone griddle gives the salmon a crispy, golden crust while keeping it tender inside, and the grilled vegetables add a smoky, charred touch.

A zesty lemon herb marinade enhances the flavors, making this dish a must-try for seafood lovers.

Ingredients:

2 salmon fillets
1 tbsp olive oil
1 tbsp butter
Juice of 1 lemon
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1 zucchini, sliced
1 red bell pepper, sliced
1/2 red onion, sliced

Instructions:

Preheat the Blackstone griddle to medium heat and drizzle with olive oil.
In a small bowl, mix lemon juice, minced garlic, oregano, salt, black pepper, and smoked paprika. Brush the mixture over the salmon fillets.
Place the salmon skin-side down on the griddle and cook for about 4-5 minutes, then flip and cook for another 3-4 minutes until fully cooked.
While the salmon is cooking, add the sliced zucchini, bell pepper, and red onion to the griddle. Season with salt and pepper, and cook for 5-7 minutes until slightly charred and tender.
Remove the salmon and vegetables from the griddle and serve hot.

This gluten-free Blackstone salmon dish is fresh, flavorful, and packed with nutrients.

The crispy salmon pairs beautifully with the smoky grilled vegetables, making it a well-balanced meal that’s easy to prepare and perfect for any occasion.

Blackstone Garlic Butter Pork Chops with Roasted Brussels Sprouts

These juicy, seared pork chops cooked in garlic butter are a fantastic gluten-free dinner option.

Paired with crispy, caramelized Brussels sprouts, this meal is both flavorful and filling.

The Blackstone griddle ensures even cooking, giving the pork chops a delicious crust while keeping them tender inside.

Ingredients:

2 bone-in pork chops
2 tbsp butter
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp dried thyme
1/2 lb Brussels sprouts, halved

Instructions:

Preheat the Blackstone griddle to medium-high heat and drizzle with olive oil.
Season the pork chops with salt, black pepper, smoked paprika, and dried thyme.
Place the pork chops on the griddle and cook for about 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
Add butter to the griddle and toss in the Brussels sprouts. Cook for about 6-8 minutes, stirring occasionally, until they are crispy and golden brown. Add the minced garlic during the last 2 minutes of cooking.
Serve the pork chops with the roasted Brussels sprouts and enjoy.

This dish is an easy yet delicious gluten-free meal that’s packed with protein and nutrients.

The garlic butter enhances the flavors of both the pork chops and Brussels sprouts, creating a well-rounded meal that is satisfying and simple to prepare.

Blackstone Grilled Shrimp Tacos with Cilantro Lime Slaw

These gluten-free shrimp tacos are full of bold flavors, featuring smoky grilled shrimp, crisp cilantro lime slaw, and a tangy, creamy sauce.

Cooking them on the Blackstone griddle gives the shrimp a perfect char, making them a fantastic dish for taco night.

Ingredients:

1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1/2 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp cumin
Salt and black pepper to taste
Juice of 1 lime
6 gluten-free corn tortillas

Cilantro Lime Slaw:

2 cups shredded cabbage (green or purple)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
2 tbsp mayonnaise or Greek yogurt
1/4 tsp salt
1/4 tsp black pepper

Instructions:

Preheat the Blackstone griddle to medium-high heat and drizzle with olive oil.
In a bowl, toss the shrimp with chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice.
Place the shrimp on the griddle and cook for about 2 minutes per side until they are pink and slightly charred. Remove from heat.
In a separate bowl, mix the shredded cabbage, cilantro, lime juice, mayonnaise (or Greek yogurt), salt, and black pepper to make the slaw.
Warm the gluten-free tortillas on the griddle for about 30 seconds per side.
Assemble the tacos by adding shrimp to each tortilla, topping with the cilantro lime slaw, and serving immediately.

These gluten-free shrimp tacos are light, flavorful, and perfect for any meal.

The smoky, grilled shrimp combined with the fresh slaw creates a satisfying and refreshing bite, making them an ideal dish for warm weather or taco night with friends and family.

Blackstone Honey Garlic Chicken with Stir-Fried Veggies

This gluten-free honey garlic chicken is the perfect combination of sweet and savory.

The Blackstone griddle allows for a quick sear, locking in the juicy flavors while caramelizing the honey-based sauce. Paired with stir-fried veggies, this meal is balanced, delicious, and easy to make.

Ingredients:

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder

Honey Garlic Sauce:

1/4 cup honey
2 tbsp tamari (gluten-free soy sauce)
2 cloves garlic, minced
1/2 tsp ground ginger
1 tsp sesame oil

Vegetables:

1 cup broccoli florets
1/2 red bell pepper, sliced
1/2 zucchini, sliced
1/2 onion, sliced

Instructions:

Preheat the Blackstone griddle to medium-high heat and drizzle with olive oil.
Season the chicken with salt, black pepper, and garlic powder, then place it on the griddle. Cook for about 4-5 minutes per side until golden brown and fully cooked.
While the chicken is cooking, whisk together honey, tamari, minced garlic, ginger, and sesame oil in a small bowl.
Pour the honey garlic sauce over the chicken, tossing to coat. Cook for another 1-2 minutes until the sauce thickens slightly. Remove the chicken and set aside.
Add the vegetables to the griddle and stir-fry for about 5 minutes until tender-crisp.
Serve the honey garlic chicken over the stir-fried vegetables or with rice for a complete meal.

This gluten-free dish is a delicious balance of sweet, savory, and umami flavors.

The Blackstone griddle ensures a perfect caramelization on the chicken while keeping the vegetables fresh and crisp, making this an easy and satisfying meal for any night of the week.

Blackstone BBQ Bacon-Wrapped Chicken Skewers

These smoky, juicy bacon-wrapped chicken skewers are packed with flavor and perfect for grilling on the Blackstone.

The combination of crispy bacon, tender chicken, and a tangy barbecue glaze makes them a crowd-pleaser. Plus, they’re entirely gluten-free when using the right BBQ sauce!

Ingredients:

2 boneless, skinless chicken breasts, cut into 1-inch cubes
8 slices gluten-free bacon, cut in half
1/2 cup gluten-free barbecue sauce
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Wooden or metal skewers

Instructions:

Preheat the Blackstone griddle to medium-high heat and lightly oil the surface.
Wrap each piece of chicken with a half-slice of bacon and thread onto skewers.
Season the skewers with smoked paprika, garlic powder, salt, and black pepper.
Place the skewers on the griddle and cook for about 5-6 minutes per side, turning occasionally to ensure even cooking.
During the last few minutes, brush the barbecue sauce over the skewers and cook for an additional 2 minutes until caramelized.
Remove from the griddle and let rest for a couple of minutes before serving.

These BBQ bacon-wrapped chicken skewers are a fantastic gluten-free meal option, packed with smoky, tangy, and savory flavors.

They’re great for outdoor cookouts, family dinners, or even meal prepping for the week!

Blackstone Loaded Sweet Potato Fries

Craving something crispy, savory, and completely gluten-free? These Blackstone-loaded sweet potato fries are the ultimate comfort food.

Topped with cheese, bacon, and a zesty homemade chipotle sauce, this dish is a must-try for anyone who loves bold flavors.

Ingredients:

2 large sweet potatoes, cut into fries
2 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
4 slices bacon, cooked and crumbled
1/2 cup shredded cheddar cheese
2 green onions, chopped

Chipotle Sauce:

1/4 cup mayonnaise
1 tbsp lime juice
1 tsp chipotle powder
1/2 tsp garlic powder
1/4 tsp salt

Instructions:

Preheat the Blackstone griddle to medium heat and drizzle with olive oil.
Toss the sweet potato fries with smoked paprika, garlic powder, salt, and black pepper.
Spread them in an even layer on the griddle and cook for about 10-12 minutes, flipping occasionally, until crispy and golden brown.
While the fries cook, whisk together all the chipotle sauce ingredients in a small bowl.
Once the fries are crispy, sprinkle shredded cheese on top and let it melt.
Remove from the griddle, top with crumbled bacon and green onions, and drizzle with chipotle sauce before serving.

These Blackstone-loaded sweet potato fries are an irresistible gluten-free snack or side dish.

They’re crispy, cheesy, smoky, and a little spicy, making them perfect for game days, family gatherings, or just a fun twist on classic fries!

Blackstone Grilled Shrimp Skewers with Lemon Butter Sauce

These gluten-free shrimp skewers are bursting with fresh, zesty flavors and perfect for grilling on the Blackstone.

The shrimp are marinated in a flavorful garlic lemon marinade, then grilled to perfection, and served with a rich lemon butter sauce that adds a luxurious touch.

Ingredients:

1 lb large shrimp, peeled and deveined
2 tbsp olive oil
2 cloves garlic, minced
Juice of 1 lemon
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)
Wooden or metal skewers

Lemon Butter Sauce:

1/4 cup butter, melted
1 tbsp lemon juice
1 tbsp fresh parsley, chopped
1/2 tsp garlic powder

Instructions:

Preheat the Blackstone griddle to medium-high heat and drizzle with olive oil.
In a bowl, combine olive oil, minced garlic, lemon juice, paprika, salt, black pepper, and red pepper flakes. Add the shrimp and marinate for about 10-15 minutes.
Thread the shrimp onto the skewers.
Place the skewers on the griddle and cook for 2-3 minutes per side, until the shrimp are pink and opaque.
While the shrimp are cooking, prepare the lemon butter sauce by mixing melted butter, lemon juice, parsley, and garlic powder in a small bowl.
Once the shrimp are cooked, remove from the griddle, drizzle with the lemon butter sauce, and serve immediately.

These gluten-free shrimp skewers are a light, flavorful option perfect for a summer barbecue or a simple weeknight dinner.

The zesty marinade and buttery sauce create a delicious contrast of flavors, making them a favorite for seafood lovers.

Blackstone Grilled Chicken Fajitas

These gluten-free grilled chicken fajitas are full of smoky, charred flavor, thanks to the Blackstone griddle.

With juicy chicken, bell peppers, onions, and a zesty seasoning mix, these fajitas are quick, easy, and perfect for taco night or a casual family meal.

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
Salt and black pepper to taste
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
6 gluten-free tortillas
Lime wedges for serving

Instructions:

Preheat the Blackstone griddle to medium-high heat and drizzle with olive oil.
Season the chicken breasts with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Place the chicken breasts on the griddle and cook for 5-6 minutes per side until fully cooked and golden brown. Remove from the griddle and slice thinly.
Add the sliced bell peppers and onion to the griddle and cook for 3-4 minutes, stirring occasionally, until tender and slightly charred.
Warm the gluten-free tortillas on the griddle for about 30 seconds per side.
Assemble the fajitas by adding the sliced chicken, grilled peppers, and onions to the tortillas. Serve with lime wedges on the side.

These Blackstone grilled chicken fajitas are a gluten-free, flavor-packed meal that’s easy to make and perfect for a family dinner.

The smoky grilled veggies and tender chicken make for a satisfying and delicious dish that everyone will enjoy.

Blackstone Veggie-Stuffed Portobello Mushrooms

For a gluten-free, vegetarian option, these stuffed Portobello mushrooms are a savory, satisfying choice.

The mushrooms are loaded with a delicious veggie mixture and topped with cheese, then grilled to perfection on the Blackstone, resulting in a hearty and flavorful dish.

Ingredients:

4 large Portobello mushrooms, stems removed
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
1 cup spinach, chopped
1/2 cup sun-dried tomatoes, chopped
1/4 cup feta cheese, crumbled
1/4 cup shredded mozzarella cheese

Instructions:

Preheat the Blackstone griddle to medium heat and drizzle with olive oil.
Brush both sides of the Portobello mushroom caps with olive oil and season with garlic powder, onion powder, salt, and black pepper.
Place the mushrooms, cap-side down, on the griddle and cook for 4-5 minutes, until tender and slightly charred.
While the mushrooms are cooking, prepare the stuffing. In a bowl, mix together chopped spinach, sun-dried tomatoes, feta cheese, and mozzarella cheese.
Once the mushrooms are cooked, flip them over and stuff them with the veggie and cheese mixture.
Cover the stuffed mushrooms with a lid or foil and cook for an additional 2-3 minutes, allowing the cheese to melt and the flavors to meld.
Serve the stuffed mushrooms warm as a main dish or appetizer.

These gluten-free veggie-stuffed Portobello mushrooms are a flavorful and satisfying meal, perfect for vegetarians or anyone looking for a lighter meal.

The combination of creamy cheese and savory vegetables makes each bite delicious, and the Blackstone griddle ensures the mushrooms are cooked to perfection.

Blackstone Grilled Steak with Garlic Herb Butter

This Blackstone grilled steak with garlic herb butter is a juicy, flavorful dish perfect for any occasion.

The steak is seared to perfection on the griddle, and the rich garlic herb butter melts over the top, creating a savory, indulgent finishing touch.

This simple yet delicious recipe is sure to be a hit for steak lovers.

Ingredients:

2 ribeye steaks (or your preferred cut)
1 tbsp olive oil
Salt and black pepper to taste
2 tbsp butter
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
1 tsp fresh thyme, chopped
1/2 tsp lemon zest (optional)

Instructions:

Preheat the Blackstone griddle to medium-high heat and drizzle with olive oil.
Season both sides of the steaks generously with salt and black pepper.
Place the steaks on the griddle and cook for 4-5 minutes per side for medium-rare (adjust the cooking time based on your desired doneness).
While the steaks are cooking, melt the butter in a small pan or on the side of the griddle. Add the minced garlic, fresh parsley, thyme, and lemon zest (if using). Stir until fragrant, then set aside.
Once the steaks are cooked to your liking, remove them from the griddle and let them rest for a few minutes.
Spoon the garlic herb butter over the steaks just before serving.

This Blackstone grilled steak with garlic herb butter is a melt-in-your-mouth meal that’s perfect for any steak enthusiast.

The griddle ensures a perfect sear, while the garlic herb butter adds a flavorful, savory finish, making it an indulgent yet simple dish to prepare.

Blackstone Grilled Chicken Caesar Salad

This gluten-free version of the classic Caesar salad brings together tender grilled chicken, crisp romaine lettuce, and a homemade gluten-free Caesar dressing.

The Blackstone griddle adds a smoky flavor to the chicken, making this light, fresh, and satisfying salad a perfect meal for any time of year.

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
4 cups romaine lettuce, chopped
1/4 cup gluten-free croutons (optional)

Caesar Dressing:

1/4 cup mayonnaise (or Greek yogurt for a lighter version)
2 tbsp fresh lemon juice
1 tbsp Dijon mustard
1 clove garlic, minced
1/4 cup grated Parmesan cheese
Salt and black pepper to taste

Instructions:

Preheat the Blackstone griddle to medium-high heat and drizzle with olive oil.
Season the chicken breasts with salt and black pepper, then place them on the griddle. Cook for 5-6 minutes per side until fully cooked through and golden brown. Remove from the griddle and let rest for a few minutes.
While the chicken is resting, prepare the Caesar dressing by whisking together mayonnaise, lemon juice, Dijon mustard, minced garlic, Parmesan cheese, salt, and black pepper in a bowl.
Slice the grilled chicken into strips.
In a large bowl, toss the chopped romaine lettuce with the Caesar dressing, ensuring it’s evenly coated.
Top the salad with the sliced chicken and optional gluten-free croutons. Serve immediately.

This Blackstone grilled chicken Caesar salad is a gluten-free twist on a classic favorite.

The smoky grilled chicken adds depth of flavor, and the homemade Caesar dressing provides a creamy, tangy touch. It’s a light but satisfying meal perfect for lunch or dinner.

Blackstone Grilled Veggie Kabobs

These gluten-free grilled veggie kabobs are a delicious and colorful option for a plant-based meal.

The Blackstone griddle helps to achieve a perfect char on the vegetables, making them smoky and caramelized, while the marinade infuses them with flavor.

These kabobs are ideal for grilling season and perfect for serving alongside any main dish.

Ingredients:

1 zucchini, sliced into thick rounds
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 red onion, cut into chunks
1 cup cherry tomatoes
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp fresh thyme, chopped
1/2 tsp garlic powder
Salt and black pepper to taste
Wooden or metal skewers

Instructions:

Preheat the Blackstone griddle to medium-high heat and drizzle with olive oil.
In a bowl, mix together olive oil, balsamic vinegar, fresh thyme, garlic powder, salt, and black pepper.
Thread the vegetables onto the skewers, alternating between zucchini, bell peppers, onion, and cherry tomatoes.
Place the veggie kabobs on the griddle and cook for about 4-5 minutes per side until the vegetables are tender and slightly charred.
Once the kabobs are grilled to your liking, remove from the griddle and serve warm.

These Blackstone grilled veggie kabobs are an easy, gluten-free meal that’s perfect for vegans, vegetarians, or anyone looking for a delicious, light dish.

The smoky flavor from the griddle and the sweet-tart balsamic vinegar marinade bring out the best in the veggies, making them both colorful and flavorful.

Blackstone Grilled Salmon with Lemon Dill Sauce

This Blackstone grilled salmon with lemon dill sauce is a simple, flavorful dish that’s perfect for a healthy, gluten-free meal.

The salmon is seared to perfection, and the tangy, creamy lemon dill sauce adds an irresistible finishing touch.

This dish is great for a light dinner or lunch that’s full of fresh flavors.

Ingredients:

4 salmon fillets, skin on
2 tbsp olive oil
Salt and black pepper to taste
1 lemon, sliced into wedges

Lemon Dill Sauce:

1/2 cup Greek yogurt (or sour cream)
1 tbsp fresh dill, chopped
1 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
Salt and black pepper to taste

Instructions:

Preheat the Blackstone griddle to medium-high heat and drizzle with olive oil.
Season the salmon fillets with salt and black pepper on both sides.
Place the salmon fillets skin-side down on the griddle and cook for about 4-5 minutes per side, until the salmon is cooked through and flakes easily with a fork.
While the salmon is cooking, prepare the lemon dill sauce by combining Greek yogurt, fresh dill, lemon juice, Dijon mustard, garlic, salt, and black pepper in a bowl.
Once the salmon is cooked, remove it from the griddle and serve with lemon wedges and a generous drizzle of lemon dill sauce.

This Blackstone grilled salmon is a fresh and light dish that combines smoky flavors with a creamy, tangy sauce.

The crispy skin and tender flesh of the salmon, paired with the lemon dill sauce, create a perfect balance of flavors that’s both satisfying and healthy.

Blackstone Grilled Asparagus with Parmesan

These Blackstone grilled asparagus spears are the perfect gluten-free side dish.

The asparagus is tender, with a slight char from the griddle, and the Parmesan adds a salty, umami flavor that complements the natural sweetness of the asparagus.

This is a quick and easy side to pair with any main dish.

Ingredients:

1 lb fresh asparagus, trimmed
2 tbsp olive oil
Salt and black pepper to taste
1/4 cup grated Parmesan cheese
1 tbsp fresh lemon juice

Instructions:

Preheat the Blackstone griddle to medium-high heat and drizzle with olive oil.
Toss the asparagus with olive oil, salt, and black pepper.
Place the asparagus on the griddle and cook for about 3-4 minutes per side, until the asparagus is tender and slightly charred.
Remove from the griddle and sprinkle with grated Parmesan cheese and a squeeze of fresh lemon juice before serving.

These Blackstone grilled asparagus spears are the ultimate side dish that’s both simple and delicious.

The smoky flavor from the griddle, paired with the Parmesan and lemon, makes for an irresistible treat that elevates any meal.

Blackstone Veggie-Packed Quinoa Stir-Fry

This gluten-free veggie-packed quinoa stir-fry is an easy, healthy dish that’s packed with colorful vegetables and protein-rich quinoa.

Cooked on the Blackstone griddle, the vegetables achieve a slight char, while the quinoa soaks up all the delicious flavors.

This dish is perfect for meal prep or a quick weeknight dinner.

Ingredients:

1 cup quinoa, cooked
1 tbsp olive oil
1/2 onion, diced
1 red bell pepper, diced
1 cup broccoli florets
1 carrot, julienned
1/2 cup corn kernels (fresh or frozen)
2 tbsp gluten-free soy sauce (or tamari)
1 tbsp sesame oil
2 cloves garlic, minced
1/4 tsp ground ginger
1/4 tsp red pepper flakes (optional)

Instructions:

Preheat the Blackstone griddle to medium heat and drizzle with olive oil.
Add the diced onion, red bell pepper, broccoli florets, carrot, and corn to the griddle. Stir-fry for about 5-7 minutes until the vegetables are tender and slightly charred.
In a separate pan or on the side of the griddle, heat sesame oil and add minced garlic, ground ginger, and red pepper flakes (if using). Cook for about 1 minute until fragrant.
Add the cooked quinoa to the vegetables on the griddle and toss everything together.
Drizzle with gluten-free soy sauce and stir to combine. Cook for another 2-3 minutes, allowing the quinoa to absorb the flavors.
Serve warm and enjoy!

This Blackstone veggie-packed quinoa stir-fry is a flavorful and nutritious gluten-free meal that’s quick and easy to prepare.

The charred vegetables and savory quinoa make this dish satisfying, while the sesame oil and soy sauce bring an irresistible depth of flavor.

It’s perfect for vegetarians, vegans, or anyone looking for a light and healthy meal.

Blackstone Grilled Chicken Thighs with Smoky BBQ Sauce

These Blackstone grilled chicken thighs are full of smoky, savory flavors.

Grilled to crispy perfection, they are glazed with a rich, smoky barbecue sauce that complements the juicy chicken.

It’s a hearty and satisfying gluten-free meal that’s perfect for a summer cookout or a weeknight dinner.

Ingredients:

4 bone-in, skin-on chicken thighs
2 tbsp olive oil
Salt and black pepper to taste
1 cup gluten-free barbecue sauce (store-bought or homemade)

Instructions:

Preheat the Blackstone griddle to medium-high heat and drizzle with olive oil.
Season the chicken thighs with salt and black pepper on both sides.
Place the chicken thighs on the griddle, skin-side down, and cook for 6-8 minutes per side, or until the skin is crispy and the internal temperature reaches 165°F.
During the last few minutes of cooking, brush the chicken with the gluten-free barbecue sauce, coating the chicken thoroughly.
Once the chicken is fully cooked and caramelized with the sauce, remove from the griddle and let rest for a few minutes before serving.

These Blackstone grilled chicken thighs are smoky, juicy, and full of flavor.

The crispy skin combined with the smoky BBQ sauce creates a perfect balance, making this dish an irresistible main course for any occasion.

Blackstone Grilled Sweet Potato Fries

These Blackstone grilled sweet potato fries are a delicious and healthy gluten-free side dish.

The sweet potatoes are seasoned with a blend of spices, then grilled to crispy perfection, making them the ideal complement to any meal.

These fries are crispy on the outside and soft on the inside.

Ingredients:

2 large sweet potatoes, cut into thin fries
2 tbsp olive oil
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp cumin
Salt and black pepper to taste

Instructions:

Preheat the Blackstone griddle to medium heat and drizzle with olive oil.
In a large bowl, toss the sweet potato fries with olive oil, paprika, garlic powder, cumin, salt, and black pepper.
Spread the fries out in a single layer on the griddle and cook for about 5-7 minutes per side, until they are golden brown and crispy.
Remove the fries from the griddle and serve warm.

These Blackstone grilled sweet potato fries are a perfect gluten-free side dish with a delightful balance of sweetness and savory flavors.

Their crispy texture and smoky finish from the griddle make them irresistible and a great addition to any meal.

Blackstone Grilled Shrimp Tacos with Avocado Salsa

These Blackstone grilled shrimp tacos are full of fresh, vibrant flavors.

The shrimp are marinated in a zesty seasoning and grilled to perfection on the griddle, then served in warm gluten-free tortillas with a creamy avocado salsa.

It’s a quick, light, and flavorful dish that’s perfect for Taco Tuesday or any weeknight.

Ingredients:

1 lb shrimp, peeled and deveined
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/4 tsp paprika
Salt and black pepper to taste
8 small gluten-free tortillas

Avocado Salsa:

1 ripe avocado, diced
1/2 cup cherry tomatoes, diced
1/4 cup red onion, diced
1 tbsp fresh cilantro, chopped
1 tbsp lime juice
Salt and black pepper to taste

Instructions:

Preheat the Blackstone griddle to medium-high heat and drizzle with olive oil.
In a bowl, combine olive oil, chili powder, cumin, paprika, salt, and black pepper. Toss the shrimp in the marinade and let it sit for 10-15 minutes.
Place the shrimp on the griddle and cook for 2-3 minutes per side, until they are pink and opaque.
While the shrimp are grilling, prepare the avocado salsa by combining diced avocado, cherry tomatoes, red onion, cilantro, lime juice, salt, and black pepper in a bowl.
Warm the gluten-free tortillas on the griddle for about 30 seconds per side.
Assemble the tacos by adding the grilled shrimp to the tortillas and topping with the avocado salsa. Serve immediately.

These Blackstone grilled shrimp tacos with avocado salsa are light, fresh, and full of flavor.

The smoky grilled shrimp paired with the creamy, zesty avocado salsa creates a perfect balance, making them a delicious gluten-free meal.