When you are craving tender, juicy chicken in a rich teriyaki sauce, it doesn’t get any better than this Blackstone teriyaki chicken! The homemade teriyaki sauce combines the perfect mix of sweet and spicy to give you a mouthwatering dish that is sure to satisfy your cravings. Serve the chicken and vegetables alone, with rice, or with noodles. No matter how you choose to serve griddled teriyaki chicken, it will certainly make for an unforgettable meal.
If you're craving delicious, Asian-inspired cuisine that's bursting with flavor, look no further than Blackstone Teriyaki Chicken. This dish combines tender chicken thighs cooked in a sweet teriyaki sauce with vegetables for a meal that is better than take-out
Follow along and find out how easy it is to put together a simple yet scrumptious hibachi-style teriyaki chicken stir-fry dish that will become part of your regular recipe repertoire!
I like teriyaki chicken thighs on the Blackstone griddle served with rice. Use my Instant Pot jasmine rice or slow cooker rice recipe for fool-proof rice every time. Blackstone fried rice is also fabulous with this easy recipe.
You could also serve this over rice noodles or soba noodles. For a different twist, try using brown rice or quinoa instead of white rice.
You Will Need
Let's Talk Ingredients
Mirin gives the teriyaki sauce its signature sweetness and depth. You’ll find it in the vinegar aisle at most grocery stores.
I usually use regular soy sauce, but I’ve tested this with low-sodium, tamari, and coconut aminos. They all work.
I use white sugar most often, but brown sugar works for a deeper sweetness.
Red bell pepper and snap peas keep things colorful and crisp, but zucchini or onions are great swaps.
Step by Step Instructions
First, make the teriyaki sauce by combining the mirin, soy sauce, water or chicken broth, sugar, cornstarch, ginger, garlic and red pepper flakes in a small saucepan over medium low heat.
Cook until thickened.
You can do this ahead of time; make sure if you refrigerate the sauce to let it come back to room temperature before proceeding with making Blackstone chicken teriyaki.
Next, season the chicken with salt and pepper. I like to do this an hour ahead (or up to a day) if I have time.
Preheat your griddle to medium heat and oil it well. Resist the temptation to crank up the heat on your flat top grill too high because the sugar in the sauce will burn easily.
Add the chicken and veggies and drizzle with 3 tablespoons of the sauce. Cook for 8 minutes, stirring occasionally, or until the chicken is cooked through.
Drizzle with sesame oil and stir well.
Transfer to a bowl or plate. Serve with remaining teriyaki sauce and sprinkle with sesame seeds. Enjoy!
Tips & Tricks
- Avoid the temptation to use medium-high heat. The sugars in the sauce will burn if your griddle is too hot. (And this can happen on a Blackstone much quicker than a stovetop.)
- If you don't have mirin, you can substitute rice wine vinegar or apple cider vinegar mixed with a tablespoon of sugar.
- If your teriyaki sauce is too thin, add a little more cornstarch to thicken it up.
- For extra flavor and crunch, consider topping your teriyaki bowls with toasted sesame seeds, green onions, and cashews.
More Blackstone Recipes to Try
- Beef Breakfast Sauage is perfect for making on the weekends and great for meal prep.
- When you need a meal that is easy and delicious, it doesn’t get any better than this Blackstone Griddle Steak.
- Make this Tri Tip Recipe once, and it is sure to become a regular in your meal time rotation.
- Blackstone Asparagus is the best easy side that comes together in the time it takes your meat to rest.
- Salmon on the Blackstone Griddle is quick to make and always a crowd-pleaser.
30-Minute Blackstone Teriyaki Chicken Thighs
Ingredients
Teriyaki Sauce
- ⅓ cup mirin rice wine
- ⅓ cup soy sauce
- ¼ cup water or chicken broth
- 2 ½ tablespoons sugar
- 2 teaspoons cornstarch
- 1 ½ teaspoons fresh ginger
- ⅛ teaspoon crushed red pepper flakes
Chicken and Vegetables
- 2 pounds boneless skinless chicken thighs cut into strips
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- Avocado oil for the griddle
- 1 red bell pepper seeded and cut into strips
- 8 ounces snap peas trimmed
For Finishing
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
Instructions
- Combine the mirin, soy sauce, water, sugar, cornstarch, ginger, and crushed red pepper flakes in a small saucepan over medium-low heat. Cook until thickened, about 8 minutes.
- Season the chicken with salt and pepper.
- Preheat your griddle to medium heat and oil it well.
- Add the chicken and veggies and drizzle with 3 tablespoons of the sauce.
- Cook for 8 minutes, stirring occasionally, or until the chicken is cooked through.
- Drizzle with the sesame oil and stir well. Remove from heat. Serve with the remaining sauce.
Susan says
This was amazing! I added an extra orange bell pepper and a thinly sliced shallot to the veggie portion of this. Also, I’m not a fan of mirin, so I used rice wine vinegar as a substitute. I served this on ramen noodles and topped with some freshly chopped cilantro. Delicious!
Wendy Polisi says
I am so glad that you enjoyed it! Love your substitutions!