I absolutely love cooking on my Blackstone griddle—it brings a whole new level of flavor and excitement to everyday meals. One of my favorite go-to dishes is Chicken Teriyaki, seared to perfection on that hot, flat surface. The sizzling sound, the smoky aroma, and the quick cooking time make it not only delicious but also a fun experience every single time.
Chicken Teriyaki on the Blackstone is ideal for a busy weeknight or even a backyard gathering with friends. It’s a simple dish with bold flavors—juicy chicken glazed in a sweet and savory teriyaki sauce, paired with veggies and maybe a side of rice. If you’re a fan of hibachi-style cooking, you’re going to love this one.
What You Need To Make This Recipe
Chicken Thighs: These are my favorite cut for this recipe. They stay juicy and flavorful on the griddle, even at high heat. Boneless, skinless chicken thighs cook quickly and absorb the teriyaki marinade beautifully.
Teriyaki Sauce: A rich blend of soy sauce, brown sugar, garlic, and ginger. You can use a high-quality store-bought version, or whip up your own at home for that extra fresh punch. The sauce caramelizes slightly on the griddle, creating a delicious glaze.
Garlic: Fresh minced garlic adds a depth of flavor that cuts through the sweetness of the teriyaki sauce. It’s aromatic and essential for that signature umami hit.
Ginger: Grated fresh ginger balances the sweetness with a gentle heat and zing. It gives the dish a warm, aromatic backbone.
Vegetable Oil: A neutral oil like vegetable or canola oil is ideal here—it helps prevent sticking and ensures even searing without interfering with the flavor.
Green Onions: These add a nice pop of color and a fresh, mild onion flavor. I love sprinkling them on at the end for a crisp, bright finish.
Sesame Seeds: Optional, but highly recommended! They add a nutty crunch and make the dish feel just a bit more special and complete.
Ingredients List
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon vegetable oil
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (optional)
How to Make Blackstone Chicken Teriyaki
Preheat the Griddle
Start by preheating your Blackstone griddle over medium-high heat. Give it about 10 minutes to get nice and hot—this ensures a great sear on your chicken.
Prepare the Chicken
While the griddle is heating, cut your chicken thighs into bite-sized pieces. Pat them dry with paper towels to remove excess moisture (this helps with browning), then season lightly with salt and pepper.
Cook the Chicken
Add vegetable oil to the hot griddle and immediately place the chicken in a single layer. Let it cook without moving for a couple of minutes to develop a good sear, then stir occasionally until cooked through—about 6–8 minutes total.
Add Garlic and Ginger
Once the chicken is nearly cooked, add the minced garlic and grated ginger directly to the griddle. Stir everything together and cook for another 1–2 minutes until fragrant.
Add the Teriyaki Sauce
Pour the teriyaki sauce over the chicken, tossing to coat each piece. The sauce will start to bubble and thicken slightly. Let it cook for 2–3 minutes more, allowing the glaze to cling to the chicken.
Garnish and Serve
Remove the chicken from the griddle and transfer it to a serving plate. Sprinkle with chopped green onions and sesame seeds. Serve immediately with steamed rice, stir-fried vegetables, or noodles.
Tips for Making This Recipe
- Preheat thoroughly: Don’t rush the preheat—your griddle needs to be hot for that perfect sear and caramelization.
- Use chicken thighs: They’re more forgiving than breasts and stay juicy even with high heat.
- Don’t overcrowd: Cook in batches if needed to avoid steaming the chicken.
- Homemade teriyaki sauce is worth it: If you have the time, making your own sauce lets you control sweetness and saltiness.
- Clean your griddle while warm: Once done, scrape off any caramelized bits for easy cleanup.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but keep in mind that breasts can dry out more easily. If you use them, be extra careful not to overcook.
What kind of teriyaki sauce is best?
A thick, slightly sweet sauce works best. Look for one with soy sauce, sugar, garlic, and ginger—or make your own for more control.
Can I add vegetables?
Absolutely! Bell peppers, onions, zucchini, and broccoli all cook beautifully on the Blackstone. Just griddle them alongside the chicken or before, then mix them in at the end.
Can I make this without a Blackstone griddle?
Yes! A large cast iron skillet or flat-top grill pan over medium-high heat will do the job, though the flavor and texture from the Blackstone are hard to beat.