Hibachi Chicken on Blackstone

This hearty Hibachi Chicken cooked on a Blackstone griddle transforms your backyard into a Japanese steakhouse experience. The combination of tender chicken, savory vegetables, and flavorful fried rice creates a complete meal that rivals any restaurant version.

I first made this recipe when we couldn't go out for our usual teppanyaki night, and now my family requests it weekly. The sizzle of ingredients on the Blackstone and the aromas that fill our patio make outdoor cooking an event rather than just meal prep.

Ingredients

• Boneless chicken breasts: The lean protein cooks quickly and absorbs marinade beautifully
• Teriyaki sauce: Provides sweet and savory base flavors look for a quality brand without corn syrup
• Soy sauce: Adds umami depth choose low sodium if watching salt intake
• Worcestershire sauce: An unexpected ingredient that adds complexity and tanginess
• Avocado oil: Ideal for high heat cooking with a clean flavor profile
• Garlic butter: Creates richness and flavor that coats every ingredient
• Fresh vegetables: Brings color, nutrition and texture choose firm, fresh produce for best results
• Cooked rice: Preferably cooked a day ahead and refrigerated for optimal fried rice texture

Step-by-Step Instructions

Marinate the Chicken:

Combine chicken pieces with garlic, ginger, teriyaki sauce, soy sauce, Worcestershire sauce, and black pepper in a ziplock bag. Allow to marinate for at least 8 hours in the refrigerator for maximum flavor penetration. The acids in the marinade help tenderize while the aromatics infuse the meat.

Preheat the Blackstone:

Heat your Blackstone griddle to medium high heat around 400°F. This temperature creates the perfect sear without burning. Let the surface heat thoroughly for at least 10 minutes before adding any ingredients.

Cook the Aromatics:

Drizzle avocado and sesame oil onto the hot griddle surface. Add minced garlic and cook until fragrant, about 1 minute, stirring constantly to prevent burning. This creates an aromatic base for all other ingredients.

Cook the Chicken:

Add the marinated chicken pieces to the griddle, spreading them out for even cooking. Sauté for 3 4 minutes per side, turning frequently until all sides are lightly browned and chicken reaches 165°F internally.

Prepare the Vegetables:

Add avocado oil to another section of the griddle and add all vegetables. Cook for 7 10 minutes, turning occasionally until softened but still slightly crisp. For faster cooking, cover vegetables with a metal bowl to create steam.

Finish with Butter:

Add garlic butter to both the vegetables and chicken, stirring to coat evenly. The butter creates a glossy finish and adds richness to the dish. Finish the chicken with an additional drizzle of soy sauce for extra flavor.

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The secret ingredient that makes this recipe special is the Worcestershire sauce in the marinade. My grandmother always added it to her Asian inspired dishes for extra depth, and now I do too. The first time I served this at a backyard gathering, everyone kept asking what made the chicken so flavorful.

Make Ahead Options

This Hibachi style meal includes components that can be prepared in advance to make cooking day more efficient. The chicken can be marinated up to 24 hours ahead, developing even deeper flavor profiles. For the rice component, cooking it a day ahead and refrigerating overnight actually improves the texture for fried rice, allowing the grains to dry slightly and separate better during the final cooking process.

Ingredient Substitutions

For those with dietary restrictions or preferences, this recipe adapts beautifully. Chicken thighs can replace breasts for juicier results. For a plant based version, extra firm tofu works well when pressed and marinated overnight. Coconut aminos make an excellent soy sauce substitute for those avoiding soy or watching sodium. Brown rice or cauliflower rice can substitute for white rice, though cooking times may need adjustment.

Serving Suggestions

Create a complete Japanese steakhouse experience by serving this Hibachi chicken with a side of yum yum sauce or ginger sauce. A light miso soup makes a perfect starter. For beverages, consider Japanese beer, plum wine, or hot green tea. Serve family style on a large platter with chopsticks for an authentic touch, allowing everyone to build their own perfect plate balancing chicken, vegetables and rice.

The Blackstone Advantage

The Blackstone griddle creates the authentic Hibachi experience that other cooking methods cannot match. The flat top surface allows for precise temperature control across different zones, meaning you can cook multiple components simultaneously. The high heat capacity creates the characteristic sear and caramelization while the spacious cooking area prevents overcrowding that would steam rather than sear the ingredients. This cooking method also allows the flavors to mingle as components cook side by side.

Recipe FAQs

→ How long should I marinate the chicken?

For best results, marinate the chicken for at least 8 hours. This allows the teriyaki sauce, soy sauce, garlic, ginger, and other flavors to fully penetrate the meat, resulting in more flavorful chicken.

→ Can I use a regular pan if I don't have a Blackstone griddle?

Yes, you can use a large cast iron skillet or flat griddle pan. While you won't get the exact same results as a Blackstone griddle, a heavy pan with good heat retention will still produce delicious hibachi-style chicken. You may need to cook in batches to avoid overcrowding.

→ What can I substitute for avocado oil?

If you don't have avocado oil, you can substitute with other high smoke point oils like vegetable oil, canola oil, or peanut oil. These oils can withstand the high cooking temperatures needed for hibachi-style cooking.

→ How do I know when the chicken is fully cooked?

The chicken pieces should be cooked until they reach an internal temperature of 165°F (74°C). Since they're cut into 1-inch pieces, this typically takes about 3-4 minutes per side. The chicken should be lightly browned on the outside with no pink remaining inside.

→ Can I make this dish ahead of time?

While hibachi chicken is best served fresh off the griddle, you can prepare components ahead of time. Marinate the chicken, chop vegetables, and cook rice in advance. When ready to serve, quickly cook everything on the hot griddle for that fresh hibachi experience.

→ What sides pair well with hibachi chicken?

Traditional accompaniments include yum yum sauce, ginger sauce, miso soup, and Japanese pickles. A simple cucumber salad with rice vinegar dressing also makes a refreshing side that balances the savory hibachi flavors.