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Blackstone chicken teriyaki

Blackstone Chicken Teriyaki

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Master chicken teriyaki on your Blackstone with our recipe. Tender meat, glossy caramelized sauce, and griddle-seared perfection that beats takeout every time!
Course Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Marinating 30 minutes
Servings 4

Ingredients

Marinade:

  • 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon Shaoxing wine or mirin
  • 1 tablespoon dark soy sauce
  • 1 teaspoon baking soda
  • ½ teaspoon black pepper

Teriyaki Sauce:

  • ½ cup low-sodium soy sauce
  • ¼ cup mirin
  • ¼ cup water or chicken broth
  • 3-4 tablespoons sugar
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine optional
  • 1 tablespoon fresh ginger grated
  • 2-3 cloves garlic minced
  • ½ teaspoon MSG optional
  • ½ teaspoon red pepper flakes optional
  • 1 tablespoon cornstarch + 2 tablespoons water

For Cooking:

  • 2 tablespoons avocado oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 medium onion sliced
  • 8 oz mushrooms optional

For Serving:

  • 1 tablespoon sesame oil
  • 2 tablespoons toasted sesame seeds
  • 2-3 scallions sliced
  • Cooked rice

Instructions

  • Marinate chicken with Shaoxing wine, dark soy sauce, baking soda, and black pepper for 30 minutes to 4 hours.
  • Make teriyaki sauce by simmering all sauce ingredients except cornstarch slurry for 5-8 minutes. Thicken half with cornstarch slurry if desired.
  • Heat Blackstone griddle to medium heat and oil the surface.
  • Cook chicken 3-4 minutes per side until golden. Add vegetables and cook until softened.
  • When chicken reaches 150-160°F, begin glazing with thin sauce, flipping constantly for 5 minutes until 165°F internal temp.
  • Finish with sesame oil, serve over rice with sauce and garnishes.

Notes

  • Don't use high heat – the sugar will burn
  • Baking soda is crucial for tender chicken
  • Layer the sauce gradually for best caramelization
  • Medium heat is your friend!