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 and easy to make, then look no further than Blackstone Teriyaki Chicken. This dish combines tender chicken thighs cooked in a sweet teriyaki sauce with vegetables for an unforgettable flavor experience!
Whether you choose to serve this meal as a family dinner or prepare it for entertaining, everyone is sure to love its tantalizing aroma and distinctive taste.
Let us show you how simple 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!
You Will Need
- Mirin: Mirin is a type of rice wine with a sweet flavor that's an essential ingredient in this teriyaki sauce. You can find it with the vinegar in the grocery store.
- Soy Sauce: Soy sauce adds a rich, salty flavor to the teriyaki sauce and can be either regular or low-sodium. Coconut aminos or gluten-free tamari are also great options if you are looking to avoid soy or gluten.
- Water or Chicken Broth: This helps to thin out the sauce and add more flavor.
- Sugar: This is used to balance out the saltiness of the soy sauce.. I used white sugar, but brown sugar is also a great option.
- Cornstarch: Cornstarch helps to thicken the teriyaki sauce, so it sticks to the chicken and vegetables.
- Fresh Ginger: Fresh ginger gives a nice, zesty flavor to the sauce and helps to cut through the sweetness. If you like, a teaspoon of minced garlic is a nice addition to the sauce.
- Crushed Red Pepper Flakes: This help give a bit of heat to the sauce. Feel free to leave them out if you don't want any spice.
- Chicken Thighs: Boneless, skinless chicken thighs are great for this dish because they stay juicy and tender when cooked. You could use boneless skinless chicken breast if you prefer.
- Sea Salt and Fresh Ground Black Pepper: These two simple ingredients help to season the chicken before cooking.
- Avocado Oil: This oil has a high smoke point, making it great for cooking at higher temperatures like on the flattop griddle. You could also use vegetable oil.
- Red Bell Pepper and Snap Peas: Feel free to substitute your favorite veggies when making teriyaki chicken on the Blackstone. Zucchini and yellow onion are great options.
- Sesame Oil and Sesame Seeds: These ingredients give a delicious nutty flavor and texture to the dish. Feel free to sprinkle them on top of your finished teriyaki bowls.
Once you have all of these ingredients, you're ready to make teriyaki sauce and cook the chicken and vegetables on the Blackstone.
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.
Serving Suggestions
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 an extra healthy twist, try using brown rice or quinoa instead of white rice.
Frequently Asked Questions
What can I substitute for soy sauce in a marinade?
If you want a gluten-free alternative, tamari is a great option. For soy-free options, coconut aminos or Bragg's liquid aminos are great alternatives.
Can you use teriyaki sauce as a marinade?
Yes! Teriyaki sauce makes a great marinade for chicken, shrimp, and more!
Just remember - whether you are cooking on your Blackstone, a cast iron skillet, or grilling, make sure that you don’t turn the heat up too high when cooking marinated chicken teriyaki..
Tools Needed to Make
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- Blackstone griddle
- Spatula
- Saucepan
- Small Bowls
- Infrared thermometer (optional; helps to make sure the surface temperature as at the best temperature.)
Storage
Leftover teriyaki chicken can be stored in an airtight container in the fridge for up to 4 days.
This also makes great meal prep, so you can make a batch ahead of time and reheat it when you need a quick lunch or dinner.
You can freeze the teriyaki chicken for up to 3 months. Let it thaw overnight in the fridge before reheating.
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
Equipment
- Blackstone Griddle
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.
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