This BBQ Chicken and Potatoes recipe is a delicious, hearty meal that comes together easily on the flat top griddle. Juicy, BBQ chicken, crispy golden BBQ potatoes, and gooey melted mozzarella make for the ultimate comfort food combo. The best part is that it is all cooked outside with minimal cleanup. It's the perfect go-to for busy nights or backyard cookouts!
With a big family, we're always looking for easy ways to cook large meals-and the griddle is our go-to solution. This kid-friendly dinner never disappoints. We hope your family loves it as much as ours does! If you're looking for more family recipes, check out Cooking in the Midwest, which inspired this dish 🙂
Here's more of my favorite Griddle Recipes:
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Ingredients
- Chicken Breasts
- Potatoes
- Mozzarella Cheese (shredded)
- Bacon Up - or an oil of your choice
- BBQ Sauce
- Chives
- Seasonings: Salt, Pepper, Garlic, Paprika, Onion Powder, and Garlic Powder
See recipe card for quantities.
DOn't Have a Griddle?
No griddle? No problem! You can easily make this recipe indoors using a large skillet-or even better, two. Using two skillets helps everything cook evenly and saves time. Once cooked, layer the BBQ chicken over the potatoes for a delicious, one-pan-style meal.
Step-by-Step Instructions
- Step 1: Peel and cube potatoes about 1.5 inches thick.
- Step 2: Season them with melted Bacon Up (or oil of choice), salt, pepper, garlic powder, and paprika.
- Step 3: Oil the griddle and preheat to medium-high heat. Cook potatoes, tossing them every 5 minutes so they don't burn. This took about 20 minutes.
- Step 4: Cube chicken breasts and season with salt, pepper, paprika, garlic powder, and onion powder. (This is done while potatoes cook)
Hint: To time everything out, I placed the chicken on the griddle once the potatoes had been cooking for about 15 minutes.
- Step 5: Add chicken to the other side of the skillet on a slightly lower heat (medium). Once cooked, add in minced garlic and top with BBQ sauce. Toss chicken and add more Bacon Up as needed.
- Step 6: Once potatoes are cooked and fork-tender, layer the chicken over the top of the potatoes. Top with cheese and melt. (I used a dome to melt cheese more quickly)
- Step 7: Top with chives and serve!
Substitutions and additions
- Protein Substitutions:
- Steak (I suggest a chimichurri sauce)
- Tofu for a vegetarian option
- Vegetable Additions:
- Mushrooms, Broccoli, Cabbage, Bell Peppers, and even Spinach for added greens and color.
- Sauce Substitutions:
- Buffalo Sauce
- Honey Mustard
- Teriyaki Sauce
- Garlic Parmesan Sauce (this is one we always sub for!)
- Chimichurri
- Lemon Herb Butter Sauce
- Pork BBQ Rub is a great flavor profile to add while seasoning the chicken.
Equipment
- Flattop Griddle - I love being able to cook in different heat zones on this griddle. Perfect for recipes like this where you need to keep rice warm, but also still be able to cook veggies on a higher heat. Works perfectly!
- Meater - Meat thermometers that can handle the high temps and Bluetooth right to your phone for easy monitoring.
- Grill Spatulas - I highly recommend grabbing 2! Great for burgers, tossing hibachi, flipping pancakes, and handling grilled vegetables.
- Grill Dome - Great for cheese melting and steaming on the griddle! This 10x10 dome is the one I keep on hand.
Storage
Refrigerate BBQ Chicken and Potatoes for up to 4 days in an airtight container. Can be frozen in an airtight container for up to 2-3 months. Reheat in an air fryer or oven.
More From the Griddle
Video of Recipe
Recipe
BBQ Chicken and Potatoes Skillet
Equipment
- Flat Top Griddle or use skillets on stovetop
- Grill Dome for melting cheese
Ingredients
Potatoes
- 4 Large Potatoes peeled and cubed
- 1 tablespoon Bacon Up or oil of choice
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
Chicken
- 1½ Lb Chicken Breasts
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 3 Cloves Garlic minced
- ½ Cup BBQ Sauce add more if desired
- 1 Cup Mozzarella Cheese shredded
- 2 Green Onions use greens for topping
Instructions
- Peel and cube potatoes about 1.5 inches thick.
- Season them with melted Bacon Up (or oil of choice), salt, pepper, garlic powder and paprika.
- Oil griddle and preheat to medium-high heat. Cook potatoes, tossing them every 5 minutes so they don't burn. This took about 20 minutes.
- Cube chicken breasts and season with salt, pepper, paprika, garlic powder and onion powder. (this is done while potatoes cook)
- Add chicken to the other side of skillet on a slightly lower heat (medium). Once cooked, add in minced garlic and top with BBQ sauce. Toss chicken and add more Bacon Up as needed.
- Once potatoes are cooked and fork tender, layer the chicken over the top of potatoes. Top with cheese and melt. (I used a dome to melt cheese quicker)
- Top with chives and serve!
Notes
- Cut the potatoes and chicken all the same size. This helps with even cooking so nothing is overcooked or tough in texture.
- Use a metal bowl to help the cheese melt quickly. You can add it as a "dome" on top of the chicken and cheese to help everything melt together. Use tongs to safely remove so you don't burn yourself.
- If you are using a skillet, resist the urge to cook everything at once. Cook the potatoes and chicken in batches to allow for even browning.
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