Get ready to bring the irresistible savory-sweet appeal of a Hibachi steakhouse right into your own kitchen with this Blackstone Hibachi Chicken recipe! With tender chicken and veggies, perfectly seasoned and seared to perfection on the Blackstone flat-top griddle, it is a crave-worthy meal you will make again and again. I’ll show you how to recreate the whole Hibachi experience at home, complete with the fun of cooking outdoors.
If you have never made hibachi on the Blackstone, you are in for a treat!
The first time I made it, I was surprised at just how easy it was to bring the hibachi experience home.
A Complete Hibachi Night at Home
To elevate this experience to true steakhouse authenticity, serve this easy hibachi chicken recipe alongside Hibachi rice, Hibachi steak, and Hibachi noodles.
Don't forget those can't-live-without hibachi sauces - yum yum sauce, Japanese barbecue sauce, and creamy mustard sauce. And if you are looking for something a little different, my quinoa fried rice is fabulous here!
Let's Talk Ingredients
I usually season chicken with about a teaspoon of salt per pound.
For the garlic butter, use low-sodium soy sauce to keep things balanced, or swap in tamari or coconut aminos if you’re gluten-free. I stick with softened butter, but coconut oil or a plant-based butter works for a dairy-free option. For ginger, go with fresh (or frozen) rather than ground.
When it comes to vegetables, I usually toss in zucchini cut into spears and onions. Feel free to mix it up. I’ve used carrots, snap peas, mushrooms, bell peppers, asparagus, and broccoli with success. Broccoli, carrots, and asparagus are slow-cooking, so put those on 3 to 5 minutes before any other veggies.
For the chicken, I use breasts, because one of my kids has a strong preference, but chicken thighs would be my personal choice here. Hibachi is cooked over very high heat on a flat top, and thighs handle that heat better than chicken breast. They stay juicier, develop better browning, and don’t dry out the second you get distracted trying to flip zucchini with one hand and fried rice with the other.
How to Cook Hibachi-Style Chicken at Home
Tips and Tricks
- Preparation is Key: Hibachi cooking is fast-paced, so having everything cut, measured, and within arm's reach will make the process smoother and more enjoyable.
- Avoid Overcooking: Cook the chicken and vegetables separately to avoid overcooking. This allows each component to cook at its ideal temperature and time, ensuring the vegetables are crisp and the chicken is juicy and tender.
Blackstone Hibachi Chicken and Vegetables
Ingredients
- 2 pounds boneless chicken cut into 1-inch pieces
- 2 teaspoons salt
- 1 teaspoon black pepper
Soy Garlic Butter
- 3 tablespoons soy sauce
- 2 tablespoons butter softened
- 1 tablespoon minced garlic
- 1 teaspoon sesame oil
- 1 teaspoon minced fresh ginger
Vegetables
- 1 tablespoon sesame oil
- 2 medium zucchini cut into spears
- 1 onion sliced
- ½ teaspoon salt
Instructions
- Season the chicken with salt and pepper.
- Combine the soy sauce, butter, sesame oil, garlic, and ginger in a small bowl.
- Preheat your griddle to medium on one side and medium-high on the other.
- Grease your griddle well with oil. Add the sesame oil to the cooler side. Add the vegetables to the oil and sprinkle with salt.
- On the hotter side of the griddle, add the seasoned chicken breast. Cook for 7 minutes, stirring occasionally.
- Add a tablespoon of the soy butter to the vegetables and the remaining butter to the chicken.
- Cook until the vegetables are tender and the meat is cooked through.
Mike says
Just getting started, I’ll star ya when I try a couple, they look and sound great though
Abby says
Great recipe! Very flavorful and easy. Will definitely make again!