Description
Experience restaurant-quality hibachi right in your backyard with this Blackstone griddle recipe. By utilizing high-heat searing on a large flat surface, this method ensures juicy, caramelized chicken thighs paired with perfectly tender-crisp vegetables and savory fried rice. This technique replicates the authentic teppanyaki experience, creating a smoky, flavorful crust on the meat that is impossible to achieve in a standard pan. Perfect for a quick, interactive, and delicious family dinner.
Ingredients
1.5 lbs boneless, skinless chicken thighs, cubed
3 tbsp low-sodium soy sauce
2 tbsp non-alcoholic teriyaki sauce
1 tbsp sesame oil
2 tbsp vegetable oil
1 medium zucchini, sliced into half-moons
1/2 large onion, diced
3 cups cold cooked jasmine rice
3 large eggs, beaten
1 cup mixed peas, carrots, and corn
Instructions
In a large bowl, combine chicken, soy sauce, teriyaki sauce, and sesame oil; marinate for 15-30 minutes.
Preheat your Blackstone griddle to medium-high heat.
Add vegetable oil to the griddle surface.
Spread the marinated chicken in a single layer and sear until cooked through and caramelized.
Move chicken to the cooler side of the griddle.
Add zucchini and onions to the hot zone and stir-fry until tender-crisp.
Add the cold rice to the griddle, pouring the beaten eggs directly over it; stir-fry until the egg is cooked and incorporated into the rice.
Add the mixed vegetables to the rice and toss to combine.
Bring the chicken back into the center, mix everything briefly to combine flavors, and serve hot.
Notes
Ensure the jasmine rice is cold—preferably left over from the day before—to prevent the fried rice from becoming mushy. Keep the griddle hot to maintain the signature smokiness, and avoid overcrowding the surface to ensure proper browning.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner Recipes
- Method: Griddle
- Cuisine: Japanese-Style Teppanyaki