Name: Flavor Matrix-Inspired Blackstone Chicken with Charred Veggies
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 1 tbsp soy sauce; 1 tbsp fish sauce; 1 tbsp honey; 2 tsp toasted sesame oil; 1 tbsp fresh lime juice; 1 tbsp grated fresh ginger; 2 cloves garlic, minced; 1 tsp ground coriander; 1 tsp smoked paprika; 1/2 tsp black pepper; 1/2 tsp kosher salt; 2 tbsp neutral oil (for Blackstone griddle); 1 cup sugar snap peas, trimmed; 1 red bell pepper, sliced; 1/2 small red onion, thinly sliced; 2 scallions, sliced (for garnish); 1 tbsp toasted sesame seeds (for garnish); 1/4 cup fresh cilantro leaves (for garnish); 1 lime, cut into wedges

Flavor Matrix-Inspired Blackstone Chicken with Charred Veggies

miradugm

Inspired by "The Flavor Matrix," this Blackstone chicken recipe plays with bold umami, zesty aromatics, and vibrant, fresh contrasts. The marinade layers soy and fish sauces for deep savoriness, brightened by lime and ginger, while honey caramelizes for a sweet, smoky crust on the hot griddle. Crisp vegetables add color and crunch, while fresh herbs and sesame seeds finish with aromatic lift. This dish is a feast for the senses—juicy, charred chicken, a riot of textures, and a flavor matrix that dances between savory, sweet, tangy, and herbal. Perfect for a summer cookout or a weeknight dinner that feels restaurant-worthy.

Ingredients

Instructions

In a medium bowl, whisk together soy sauce, fish sauce, honey, sesame oil, lime juice, ginger, garlic, coriander, smoked paprika, black pepper, and salt.
Add chicken thighs to the marinade and toss to coat. Let marinate for at least 20 minutes (or up to 8 hours in the fridge).
Preheat your Blackstone griddle to medium-high heat. Drizzle 1 tbsp neutral oil over the surface.
Remove chicken from marinade, letting excess drip off. Place chicken on the hot griddle and cook for 4-5 minutes per side, pressing gently for even browning, until cooked through and deeply caramelized.
While chicken cooks, add remaining oil to another section of the griddle. Sauté sugar snap peas, bell pepper, and red onion for 3-4 minutes, tossing occasionally, until vibrant and just tender.
Transfer cooked chicken to a cutting board and rest for 3 minutes. Slice into strips.
Arrange vegetables on a platter, top with sliced chicken, and garnish with scallions, sesame seeds, cilantro, and lime wedges.
Serve immediately, encouraging diners to squeeze fresh lime over their portions.