This Blackstone Hibachi Chicken is tasty and easy to make! Juicy chicken, colorful veggies, and a hint of soy sauce come together for a fun meal right on your griddle.
Cooking this dish is like having your own little cooking show! I love tossing the veggies and chicken around like a pro. Plus, it’s quick, so you can start eating faster!
Key Ingredients & Substitutions
Chicken Breast: Boneless, skinless chicken is great for this dish. If you’re looking for a substitute, boneless turkey or tofu for a vegetarian option works well, but adjust cooking times for tofu to ensure it heats through.
Sauces: Soy sauce and teriyaki sauce are key for flavor. If you’re avoiding soy, try coconut aminos as a substitute. For a hotter kick, adding a splash of sriracha can be fun!
Vegetables: I love using zucchini and onion because they add great textures. Feel free to swap in bell peppers, broccoli, or snap peas based on what you have on hand or if you want to mix things up.
Rice: Using chilled rice is beneficial as it prevents the rice from getting mushy. If you don’t have any, you can cook fresh rice and let it cool, or use leftover quinoa for a nutty twist.
How Can You Achieve Perfectly Cooked Chicken on a Griddle?
Cooking chicken evenly on a griddle requires a bit of technique. Start by marinating your chicken to infuse flavor and ensure juiciness. Here’s what to do:
- Preheat your griddle on medium-high heat for a few minutes before adding oil.
- Spread the marinated chicken pieces evenly on the griddle, ensuring they aren’t overcrowded; this helps them brown nicely.
- Cook for 5-7 minutes, stirring occasionally, until golden brown and fully cooked. Use a meat thermometer; the internal temperature should reach 165°F.
How to Make Blackstone Hibachi Chicken On The Griddle
Ingredients You’ll Need:
For The Chicken:
- 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, minced
- Salt and pepper to taste
For The Vegetables:
- 1 zucchini, sliced
- 1 onion, sliced
For The Rice:
- 2 cups cooked rice (preferably chilled)
- 2 tablespoons olive oil, divided
- 2 tablespoons sesame oil
- 2 green onions, chopped (for garnish)
- Optional: Sesame seeds for garnish
How Much Time Will You Need?
This recipe requires about 15 minutes of marinating time, followed by approximately 20-25 minutes for cooking. The total time including marinating, cooking, and serving is about 40-45 minutes. It’s a quick and flavorful dish perfect for any night!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, combine the bite-sized chicken pieces with soy sauce, teriyaki sauce, minced garlic, and minced ginger. Mix everything well, making sure all the chicken is coated. Cover and let it marinate for at least 15 minutes to absorb those yummy flavors.
2. Preheat the Griddle:
While the chicken is marinating, preheat your Blackstone griddle over medium-high heat. Once it’s hot, add 1 tablespoon of olive oil and let it heat for a moment.
3. Cook the Chicken:
Carefully add the marinated chicken to the griddle in a single layer. Season the chicken with salt and pepper to taste. Cook for about 5-7 minutes, making sure to stir occasionally, until the chicken is golden brown and cooked through. Once done, transfer the cooked chicken to a plate and keep it warm.
4. Sauté the Vegetables:
In the same griddle, add the remaining tablespoon of olive oil. Toss in the sliced zucchini and onions and sauté them for about 3-4 minutes. You want them to be tender yet still have a nice crisp to them.
5. Heat the Rice:
Stir the cooked, chilled rice into the sautéed vegetables on the griddle. Add the sesame oil and mix everything well. Cook for an additional 2-3 minutes until the rice is heated through and everything is combined nicely.
6. Combine Everything:
Now, it’s time to add the cooked chicken back to the griddle with the rice and vegetables. Toss everything together, allowing the flavors to mingle while ensuring everything is heated through. This will bring all your tasty ingredients back together!
7. Serve and Garnish:
Serve your delicious hibachi chicken hot, garnished with chopped green onions and a sprinkle of sesame seeds if you like. Enjoy this flavorful meal with family or friends!
Can I Use Another Type of Chicken for This Recipe?
Absolutely! You can substitute boneless, skinless chicken breasts with thighs for a richer flavor. Just adjust the cooking time as thighs may take a couple of extra minutes to cook through due to their slightly thicker cut. Always ensure the internal temperature reaches 165°F for safety!
What If I Don’t Have Teriyaki Sauce?
No worries! If you don’t have teriyaki sauce, you can make a quick substitute by mixing soy sauce with a bit of honey or brown sugar, and a splash of rice vinegar. This will mimic the sweetness and tanginess of teriyaki sauce. Alternatively, just stick with soy sauce for a simpler flavor!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of water or extra sesame oil to prevent dryness. This way, the rice and chicken will stay moist and delicious!
Can I Add More Vegetables to This Dish?
Definitely! Feel free to get creative with your vegetable choices—bell peppers, broccoli, or snap peas make great additions. Just make sure to cut them into similar-sized pieces for even cooking and adjust the sauté time based on the vegetables used to ensure they are tender yet crisp.
