Teriyaki Chicken on a Blackstone Griddle

Teriyaki chicken on a Blackstone griddle is a quick, savory-sweet meal made with bite-size chicken, vegetables, and a glossy soy-based sauce. The wide, hot cooking surface sears the chicken and vegetables quickly; adding the sauce near the end keeps its sugars from scorching.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs or breasts, cut into 1-inch (2.5 cm) pieces
¼ cup (60 ml) low-sodium soy sauce
¼ cup (60 ml) water
3 tablespoons (45 ml) mirin
2 tablespoons (25 g) packed brown sugar
1 tablespoon (15 ml) honey
1 teaspoon (5 ml) toasted sesame oil
1 teaspoon (3 g) finely grated fresh ginger
2 garlic cloves (about 6 g), finely minced
1 tablespoon (8 g) cornstarch
1 tablespoon (15 ml) cold water, for the cornstarch slurry
1 tablespoon (15 ml) neutral oil, such as canola or avocado oil
1 medium red bell pepper (about 150 g), cut into strips
1 medium yellow onion (about 150 g), cut into thin wedges
2 cups (150 g) broccoli florets
2 tablespoons (18 g) sliced scallions, for serving
1 teaspoon (3 g) sesame seeds, for serving

Instructions

Whisk the soy sauce, ¼ cup (60 ml) water, mirin, brown sugar, honey, sesame oil, ginger, and garlic in a small bowl. In a separate cup, stir the cornstarch with 1 tablespoon (15 ml) cold water until smooth. Keep both beside the griddle. Cut the chicken and vegetables before heating the cooking surface so you can work efficiently.
Preheat the Blackstone griddle to medium-high, aiming for roughly 400°F (204°C) at the cooking surface if you have an infrared thermometer. Allow about 8–10 minutes for it to heat. Add the neutral oil and spread it across the area where the chicken will cook.
Arrange the chicken in a single layer with space between pieces. Cook for about 4–5 minutes, turning and scraping as needed so it browns on multiple sides. Crowding releases moisture and steams the chicken; if your griddle is small, cook in two batches.
Check the thickest chicken pieces with a food thermometer. Chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If any pieces have not reached it, keep cooking and check again. Move the cooked chicken to a clean plate or a cooler area of the griddle while you cook the vegetables.
Add the bell pepper, onion, and broccoli to the griddle, adding a little more oil only if the surface looks dry. Cook for 4–5 minutes, turning often, until the vegetables are crisp-tender and lightly browned. If the broccoli is browning before it softens, sprinkle on 1–2 tablespoons (15–30 ml) water and let it steam briefly; keep the vegetables on the griddle until the water evaporates.
Return the chicken to the vegetables and stir the cornstarch slurry into the prepared teriyaki sauce. Pour the sauce over the food and toss continuously for 1–2 minutes, until it bubbles, thickens, and coats the chicken. Keep the mixture moving so the sugar does not burn on the hot surface. Take the food off the griddle once the sauce is glossy and the chicken remains at least 165°F (74°C).
Serve hot, topped with scallions and sesame seeds. Use a clean serving platter and utensils rather than anything that touched raw chicken.

Tips

Choose thighs or breasts: Thighs are forgiving and stay juicy, while breasts cook leaner and may finish sooner. Cut pieces to a similar size and verify doneness with a thermometer rather than relying on color.
Use a substitute for mirin if needed: Replace it with 3 tablespoons (45 ml) water mixed with 1 tablespoon (15 ml) rice vinegar and an extra teaspoon (4 g) brown sugar. The sauce will be tangier and less rounded than with mirin. Avoid sweetened cooking wine unless you reduce the added sugar.
Keep the sauce separate until the end: Soy sauce and sugar can scorch on a very hot griddle. If the surface is exceptionally hot, lower the burners before adding the sauce, and toss continuously.
Prevent cross-contamination: Keep raw chicken and its juices away from vegetables, cooked food, and serving dishes. Wash hands and clean tools and surfaces that contact raw poultry.

Serving Suggestions

Serve the chicken and vegetables over steamed white or brown rice, or alongside noodles. For a simple meal, add a cucumber salad or steamed edamame. If serving with rice, prepare it separately while the griddle heats; the rice is not included in the recipe’s prep or cook time. A wedge of lime is optional, though it adds a brighter flavor that contrasts with the sweet, salty sauce.

Variations

For a spicier version, add ½ teaspoon (1 g) red pepper flakes to the sauce or serve with chili crisp at the table. You can swap in sliced zucchini, snap peas, mushrooms, or carrots for some of the vegetables; cut firmer vegetables thinly so they cook in the same window. For a pineapple variation, add 1 cup (165 g) drained pineapple chunks with the sauce, since their juice can otherwise thin it. To make the meal gluten-free, use certified gluten-free tamari instead of soy sauce and check that the other packaged ingredients are gluten-free.

Storage and Reheating

Transfer leftovers to shallow airtight containers and refrigerate within 2 hours of cooking. Keep them refrigerated for 3–4 days. Reheat only the portion you plan to eat in a skillet or on the griddle over medium heat, stirring until the chicken reaches 165°F (74°C); add a tablespoon of water if the sauce has become thick. A microwave also works: cover loosely, heat in short intervals, stir, and check that the center reaches 165°F (74°C). Freeze leftovers in a sealed container for up to 2–3 months for best quality, then thaw in the refrigerator before reheating.

Frequently Asked Questions

Can I marinate the chicken in the teriyaki sauce?
For this recipe, keep the sauce separate and cook the chicken without marinating. The sauce contains sugar that can burn on the griddle, and reserving it also avoids using sauce that has contacted raw chicken. If you want to marinate, set aside a clean portion first and refrigerate the chicken while it marinates; do not use the raw-chicken marinade as a finishing sauce unless you boil it thoroughly.

Can I use bottled teriyaki sauce?
Yes. Use about ½ cup (120 ml) bottled sauce in place of the homemade sauce and omit the slurry unless the label indicates it needs thickening. Add it at the end and toss continuously; bottled sauces vary in sweetness and saltiness, so taste before adding any extra seasoning.

What if I don’t have a Blackstone griddle?
A large flat-top griddle or wide skillet works. Cook in batches if needed to avoid crowding, and remember that a smaller pan may not brown as much food at once. Follow the same thermometer check for the chicken.

Do I need to cook the vegetables separately?
Cooking them after the chicken makes it easier to keep the chicken from overcooking while the vegetables soften, and it reduces crowding. If your griddle has plenty of space, you can cook them in separate zones at the same time, but use clean tools for the chicken and check its temperature before combining everything.

Can I make the sauce ahead?
Yes. Whisk the sauce ingredients together, cover, and refrigerate for up to 3 days. Stir before using because the sugar may settle. Mix the cornstarch with cold water just before cooking, then add the slurry to the sauce as directed.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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