Blackstone Hibachi Chicken On The Griddle

Key Ingredients & Substitutions

Chicken: I recommend boneless, skinless thighs for juiciness and flavor. However, if you prefer, chicken breasts work too. For a different protein, try shrimp or firm tofu as veggie options!

Soy Sauce: This adds saltiness and umami. If you’re looking for a gluten-free alternative, use tamari sauce instead. Coconut aminos is another great option for a milder flavor!

Teriyaki Sauce: It gives a nice sweetness. If you’re out, a mix of soy sauce with a touch of honey or brown sugar can do the trick. You can adjust it to your taste!

Vegetables: Zucchini and onion complement the dish well. Feel free to swap with bell peppers, mushrooms, or broccoli. Using what’s in season can brighten the flavors!

How Do I Properly Marinate Chicken for Best Flavor?

Marinating is a key step to infuse flavor into the chicken. To get the most out of it, mix your marinade well and ensure all pieces are coated.

• Let the chicken sit in the marinade for at least 30 minutes in the fridge—longer is even better for deeper flavor! You can marinate it overnight.
• Always discard any leftover marinade if it’s touched raw chicken to keep things safe.

What’s the Best Way to Cook Chicken on the Griddle?

Using a griddle means you can achieve a lovely sear on the chicken. Make sure the oil is hot enough before adding the chicken to prevent it from sticking.

• Cook the chicken for about 5-7 minutes, stirring occasionally to ensure it cooks evenly and browns nicely. Keep an eye out for a nice golden color.
• Using a meat thermometer, aim for an internal temperature of 165°F (75°C) for safety.

How Can I Make Sure My Vegetables Are Perfectly Cooked?

Cooking veggies on a griddle is quick! To keep them tender yet crisp, avoid overcooking.

• Add vegetables after the chicken is partly cooked to keep them vibrant. Sauté for just 3-4 minutes on high heat.
• Consider a quick sprinkle of salt and pepper during cooking for added flavor.

How to Make Blackstone Hibachi Chicken On The Griddle

Ingredients You’ll Need:

For the Chicken:

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 3 tablespoons soy sauce
• 2 tablespoons teriyaki sauce
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons vegetable oil (for cooking)

For the Vegetables:

• 1 zucchini, sliced into rounds or half-moons
• 1 onion, sliced
• Salt and pepper to taste

Optional Garnish:

• Sesame seeds
• Chopped green onions

How Much Time Will You Need?

This delicious hibachi chicken recipe will take about 10 minutes of prep time (including slicing vegetables) and at least 30 minutes to marinate the chicken. Cooking on the griddle will take roughly 10-12 minutes. So, plan for about 50-55 minutes total to enjoy this tasty dish!

Step-by-Step Instructions:

1. Marinate the Chicken:

Start by taking your bite-sized chicken pieces and placing them in a large bowl. Pour in the soy sauce, teriyaki sauce, minced garlic, and minced ginger. Mix everything together until the chicken is well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. This step adds fantastic flavor to your chicken!

2. Prepare the Vegetables:

While your chicken is marinating, wash and slice the zucchini into rounds or half-moons, and slice the onion. Set them aside and get ready for the next step!

3. Preheat the Griddle:

Turn on your Blackstone griddle and set it to medium-high heat. Let it warm up for a minute, then add 2 tablespoons of vegetable oil. You want the oil to be hot but not smoking!

4. Cook the Chicken:

Once the oil is ready, carefully add the marinated chicken to the griddle. Spread it out a bit so it cooks evenly. Cook for about 5-7 minutes, stirring frequently until the chicken is brown and fully cooked. You’ll know it’s done when it’s no longer pink inside!

5. Add Vegetables:

Now, push the cooked chicken to one side of the griddle. On the empty side, add the remaining tablespoon of oil, followed by your sliced zucchini and onion. Season them with a pinch of salt and pepper. Sauté the vegetables for about 3-4 minutes until they are tender and slightly caramelized.

6. Combine and Finish:

Mix the chicken and vegetables together on the griddle. Allow them to cook together for an additional minute so that the flavors meld nicely. This is where the magic happens!

7. Garnish and Serve:

If you want to make your dish even prettier and tastier, sprinkle some sesame seeds and chopped green onions on top. Serve your hibachi chicken with fried rice or your favorite side dish, and enjoy your delicious creation!

Can I Use Other Types of Chicken?

Absolutely! While this recipe calls for boneless, skinless chicken thighs or breasts, you can also use chicken tenders or even diced chicken legs if you prefer darker meat. Just make sure to adjust the cooking time according to the size of the chicken pieces!

Can I Substitute the Sauces?

Yes, if you’re looking for alternatives, you can use coconut aminos instead of soy sauce for a gluten-free option. For a sweeter variation, try using honey or maple syrup in place of teriyaki sauce. Just keep in mind that the flavor profile will change slightly!

How to Store Leftovers

Leftover hibachi chicken can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on the griddle or in the microwave until heated through. If the chicken appears dry, you can add a splash of water or extra sauce while reheating to keep it moist.

Can I Add Other Vegetables?

Definitely! Feel free to add vegetables like bell peppers, mushrooms, or broccoli for extra color and nutrition. Just make sure to cut them into similar-sized pieces to ensure even cooking. Add them to the griddle at the same time as the zucchini and onion for best results!