If using large chicken breasts, butterfly and slice chicken breast in half. Try and have chicken breasts the same thickness throughout. If you're using small 4 oz chicken breasts - you can probably keep them as-is.

In a small bowl, mix together olive oil, garlic, brown sugar, cumin, Tajin, sea salt and black pepper

Coat chicken breasts with seasoning paste on both sides

Preheat your Blackstone outdoor griddle over medium heat. You might be tempted to do medium high heat – but trust me – medium is fine – you'll still get a good sear and it won't dry out your chicken! Check the temp with your infrared thermometer gun and the cooktop should be about 250-275º.

Squirt griddle with a thin layer of vegetable oil or avocado oil over cooking area.

Place seasoned chicken breasts onto hot griddle. Sear for 3-4 minutes on each side.

Using an instant read meat thermometer, check temperature of chicken breasts in the thickest part of the breast. Remove chicken from the griddle when the internal temperature reaches 155°F.

Remove from the griddle and let rest for 5-10 minutes until temperature reaches 165º. You can tent with foil to keep them warm. Resting helps seal in the juices for the chicken.