Sizzle up Blackstone Teriyaki Chicken—juicy, bite-sized chicken seared on a flat-top and glazed in a sweet-savory teriyaki sauce. Fast, family-friendly, and perfect over rice or with stir-fried vegetables for an easy weeknight dinner.
Skip takeout and make this teriyaki chicken on your Blackstone griddle instead. This simple Asian-inspired favorite comes together quickly and delivers bolder, fresher flavor than delivery. The Blackstone flat top gives the chicken a perfect sear while the homemade teriyaki glaze caramelizes into sticky, delicious coating—making this stir-fry-style dish a family favorite.
Why You’ll Love This Recipe
- You can make this dish in just 20 minutes, ideal for busy weeknights.
- Great for meal prep: cook a larger batch and reheat portions during the week.
- Easy cleanup when using your Blackstone—wipe the flat surface and you’re done.
Ingredients For Blackstone Teriyaki Chicken
- Chicken breasts – Boneless, skinless, cut into even 1-inch cubes. Chicken thighs work too; they may cook slightly faster.
- Apple cider vinegar – Adds brightness and balance to the sweet glaze.
- Brown sugar – Creates a sticky, caramelized glaze.
- Garlic cloves – Freshly minced for best flavor (garlic powder is an acceptable substitute).
- Low-sodium soy sauce – Helps control saltiness while providing savory depth.
- Cornstarch – Thickens the sauce for a glossy coating.
- Olive oil – Or a neutral oil such as avocado oil for cooking.
- Sesame seeds – For a nutty crunch as a garnish.
- Green onion – Thinly sliced for a fresh garnish.
Ideas For Add-Ins
Stir-fry vegetables like broccoli, bell peppers, carrots, or mushrooms with the chicken for a one-pan meal. For heat, add red pepper flakes or a touch of gochujang to the sauce.
How to Make Blackstone Teriyaki Chicken
Preheat the Blackstone to medium-high. Pour a tablespoon of olive oil onto the griddle and spread it with the back of a spatula. Add the cubed chicken in an even layer and let the bottoms brown undisturbed for 3–4 minutes.
Flip the chicken and cook until the internal temperature reaches 165°F, about 3 more minutes.
While the chicken cooks, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons apple cider vinegar, 1/3 cup packed brown sugar, 3 minced garlic cloves, and 1 tablespoon cornstarch in a small bowl.
Once the chicken is cooked, pour the sauce onto the griddle and toss the chicken to coat. Cook and stir for 30–60 seconds until the sauce thickens and glazes the chicken.
Remove from heat and finish with sesame seeds and sliced green onions. Serve over rice or noodles if desired.
Pro Tips
- Keep the teriyaki sauce slightly thin so it coats the chicken evenly and won’t burn quickly on the hot griddle.
- Add the sauce only after the chicken is fully cooked—teriyaki sugars can burn fast. The sauce will thicken in under a minute.
This tasty takeout-style dish made at home will quickly become a family favorite. The sweet-and-savory glaze keeps everyone coming back for seconds.
Blackstone Teriyaki Chicken
Equipment
- Blackstone griddle
- Spatula
- Meat thermometer
- Measuring cups and spoons
- Small bowl and whisk
- Sharp knife and cutting board
Ingredients
- 1 Tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into even 1-inch cubes
- 2 Tablespoons apple cider vinegar
- 1/4 cup low-sodium soy sauce
- 1/3 cup packed brown sugar
- 3 garlic cloves, minced
- 1 Tablespoon cornstarch
- 1 Tablespoon sesame seeds
- Green onion, sliced for garnish
Instructions
- Preheat Blackstone to medium-high heat.
- Pour olive oil on the griddle and spread with the back of a spatula.
- Add chicken and let brown on the bottom for 3–4 minutes, then flip and continue cooking until internal temperature reaches 165°F, about 3 more minutes.
- While the chicken cooks, whisk together soy sauce, apple cider vinegar, brown sugar, garlic, and cornstarch in a small bowl.
- When chicken is cooked, stir the sauce into the chicken and toss until the sauce thickens, about 30–60 seconds.
- Remove from heat and sprinkle with sesame seeds and sliced green onion.
- Serve over rice if desired.
Tips
Fridge: Cool leftovers completely, then store in an airtight container for up to 4 days.
Freezer: Freeze in an airtight container or freezer bag for 2–3 months. Thaw overnight in the refrigerator before reheating.
Reheat on the stovetop or in the microwave. Add extra teriyaki sauce if needed when reheating.
Nutrition Information
Calories: 263 kcal; Carbohydrates: 22 g; Protein: 26 g; Fat: 7 g. Nutrition values are estimates; consult a nutritionist for exact information.
Storage And Reheating
Fridge: Cool leftovers completely and store in an airtight container for up to 4 days.
Freezer: Freeze in an airtight container or freezer bag for 2–3 months. Thaw overnight in the refrigerator before reheating.
Reheat on the stovetop or in the microwave until warmed through. For added flavor, make extra teriyaki sauce to toss with the chicken when reheating.
How To Serve Blackstone Teriyaki Chicken
Serve this teriyaki chicken over steamed rice, fried rice, or noodles. It pairs well with simple sides like stir-fried vegetables, an Asian-style salad, or egg rolls. For a gluten-free option, try serving it over roasted spaghetti squash.
More Great Blackstone Chicken Recipes
- Blackstone Chicken Quesadillas offer a quick, family-friendly meal with melty cheese and seasoned chicken.
- Blackened Chicken is a flavorful option for meal prep—great on salads, sandwiches, and wraps.
- Blackstone Chicken Thighs are juicy and seasoned perfectly for an easy weeknight protein.
- Bacon Chicken Ranch Quesadillas combine smoky bacon, melty cheese, and creamy ranch for a crowd-pleasing twist.