Flavorful Blackstone Teriyaki Chicken

Here’s my go-to recipe for Blackstone teriyaki chicken, with a simple marinade that gives you that perfect balance of sweet and savory, cooked right on the griddle for those nice charred edges and tender, juicy meat.

This teriyaki chicken has become my family’s favorite weeknight dinner. I often make extra because everyone always wants seconds, and the leftovers make great lunch bowls the next day. Nothing better than having dinner practically ready to go, right?

What Kind of Chicken Should I Use?

For teriyaki chicken, boneless skinless chicken breasts are the classic choice, though you could easily swap in chicken thighs if you prefer darker meat. Chicken breasts work particularly well for this recipe because they’re lean and take on the teriyaki flavors beautifully when cut into even, bite-sized pieces. If you’re buying chicken breasts, look for ones that are roughly the same size so they’ll cook evenly on your Blackstone. Fresh chicken is ideal, but if you’re using frozen, make sure it’s completely thawed and patted dry before cooking – this helps you get that nice sear on the outside while keeping the inside juicy.

Options for Substitutions

This tasty teriyaki chicken recipe is pretty adaptable with several ingredient swaps you can try:

• Chicken breasts: You can easily swap chicken breasts with chicken thighs – they’re actually more forgiving and stay juicier. You could also use pork tenderloin cut into chunks for a different spin.
• Avocado oil: Any neutral cooking oil works here – vegetable oil, canola oil, or even light olive oil are good alternatives. Just avoid oils with strong flavors.
• Brown sugar: Regular white sugar plus a teaspoon of molasses works great. You could also use coconut sugar or even maple syrup (reduce honey by 1 tablespoon if using maple syrup).
• Rice vinegar: Apple cider vinegar or white wine vinegar can work in place of rice vinegar. The taste will be slightly different but still good!
• Ground ginger: Fresh grated ginger is amazing here – use 1½ teaspoons fresh grated ginger instead of ground. In a pinch, pickled ginger (finely chopped) can work too.
• Cornstarch: Arrowroot powder or potato starch can replace cornstarch using the same amount. These will give you that same nice, thick sauce.
• Green onions: If you’re out of green onions, try some finely chopped chives or just skip the garnish altogether – it won’t affect the main flavor of the dish.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking teriyaki chicken on a Blackstone griddle is maintaining the right temperature – too hot and your sauce will burn, too cool and you won’t get that perfect caramelization. For best results, keep your griddle at medium-high heat (around 375-400°F) and make sure it’s properly preheated before adding your chicken. A common mistake is overcrowding the cooking surface, which causes the chicken to steam instead of sear – work in batches if needed to give each piece enough space. When it comes to the sauce, avoid adding it too early in the cooking process; instead, cook the chicken until it’s almost done, then add your teriyaki sauce and let it reduce and thicken for the final few minutes. To prevent the sauce from becoming too thick and sticky, keep an eye on the consistency and have a little water ready to thin it out if needed.

What to Serve With Teriyaki Chicken?

This sweet and savory teriyaki chicken pairs perfectly with fluffy white rice or brown rice to soak up all that delicious sauce. For a complete meal, I like to add some steamed broccoli or a mix of stir-fried vegetables like bell peppers, snap peas, and carrots on the side. If you want to switch things up from regular rice, try serving it over noodles like lo mein or udon – they’re great at catching all that tasty teriyaki sauce. You can also add a simple Asian-inspired cucumber salad with rice vinegar and sesame oil to bring some cool crunch to the plate.

Storage Instructions

Keep Fresh: Got leftovers? Pack your teriyaki chicken in an airtight container and pop it in the fridge. It’ll stay good for up to 4 days, and honestly, the flavors get even better as they hang out together! The sauce tends to thicken up a bit in the fridge, which is totally normal.

Freeze: This chicken is perfect for meal prep and freezes really well. Let it cool completely, then transfer to a freezer-safe container or bag. It’ll keep nicely for up to 3 months. Pro tip: freeze it in individual portions so you can thaw just what you need!

Reheat: When you’re ready to eat your leftover teriyaki chicken, warm it up in a pan over medium heat for about 5-7 minutes, stirring occasionally. You can also use the microwave – just heat in 30-second intervals, stirring between each. If the sauce seems too thick, add a splash of water while reheating.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 80-90 g
• Fat: 30-40 g
• Carbohydrates: 70-80 g

Ingredients

For the chicken:

• 1/2 tsp black pepper
• 4 chicken breasts (boneless, skinless, cut into 1-inch pieces)
• 1/4 tsp salt
• 2 tbsp avocado oil (I like Chosen Foods brand)

For the sauce:

• 1/2 tsp ground ginger
• 1 tbsp cornstarch
• 1/2 cup low sodium soy sauce (Kikkoman is my preferred brand)
• 1/4 cup rice vinegar
• 1/4 cup brown sugar (packed well)
• 2 tsp minced garlic (freshly minced for best flavor)
• 1/4 cup honey

For garnish:

• 2 green onion stalks (sliced thinly)
• 2 tbsp sesame seeds (lightly toasted for extra flavor)

Step 1: Preheat the Grill and Oil the Surface

• 2 tbsp avocado oil

Preheat your Blackstone grill over medium-high heat, aiming for about 400°F.

Spread the avocado oil evenly over the grill surface, using a spatula to help distribute it.

This will keep the chicken from sticking and promote even browning.

Step 2: Grill and Season the Chicken

• 4 boneless, skinless chicken breasts (cut into 1 inch pieces)
• 1/4 tsp salt
• 1/2 tsp black pepper

Place the chicken breast pieces onto the oiled grill.

Season them with salt and black pepper.

Let the chicken cook for 3-4 minutes per side, or until it is almost cooked through and has golden grill marks.

Step 3: Add Sauce and Finish Cooking the Chicken

In a separate bowl, whisk together your sauce ingredients (not provided in your ingredient list).

Pour the sauce over the chicken directly on the grill.

Toss the chicken pieces to evenly coat them with the sauce.

Continue cooking for an additional 2-3 minutes, allowing the chicken to brown and reach an internal temperature of 165°F.

Step 4: Rest and Serve the Chicken

Remove the chicken from the grill and let it rest for 5 minutes before serving.

This helps keep the chicken juicy and flavorful.