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Father's Day Sale | Save 10% on Best Sellers only at BlackstoneProducts.com
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3-4
5 minutes
20 minutes
Preheat one zone of your Blackstone to medium heat.
Lightly coat the boneless, skinless chicken thighs with olive oil and season both sides with Blackstone Bayou Blend seasoning and Blackstone Lemon Peppercorn seasoning.
Add a little olive oil to the medium heat zone and cook the chicken. Flip when a nice crust forms, and cook until done. Remove from the Blackstone and let it rest.
While the chicken is cooking, place the cherry tomatoes on the Blackstone on indirect heat, season with a little salt, and allow them to slowly cook until blistered.
Dice half a shallot and add it to the tomatoes along with a tablespoon of unsalted butter, a pinch of coarse black pepper, minced garlic cloves, a splash of white wine, and let it simmer together.
Once the chicken has rested, dice it up and return it to the Blackstone on medium-low heat. Add the blistered tomatoes, cooked linguine pasta, freshly grated Parmesan cheese, juice of one lemon, additional wine if needed, another tablespoon or two of butter, chopped Italian parsley, and a pinch or two of Kosher salt. Mix well.
To plate, garnish with more freshly grated Parmesan cheese and chopped Italian parsley. Serve with French bread to soak up the juices. Enjoy!
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