Quick Look at this Blackstone Teriyaki Chicken with Rice
- Ready In: 30 minutes!
- Serves: 4
- Main Ingredients: chicken thighs, broccoli, carrots, rice, and our easy homemade teriyaki sauce (or store-bought sauce).
- Equipment: flat top griddle
- Dietary Info: dairy-free and gluten-free friendly
- Best For: a quick and easy weeknight dinner or easily serve a crowd outside!
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Why You Need To Make This For Dinner Tonight
- Complete dinner ready-to-eat in 30 minutes!
- The BEST flavor → your favorite store-bought or homemade teriyaki sauce.
- The most juicy, tender chicken + fresh veggies + cooked rice
- Super simple to make, even for for beginners!
- Meal prep tips included!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Chicken Thighs – highly recommend boneless skinless chicken thighs for the best flavor, but chicken breasts can be used too (see our tutorial for Blackstone chicken breasts).
- Soy Sauce – a quick and easy chicken marinade that won’t burn on the hot griddle.
- Teriyaki Sauce – easily make your own homemade teriyaki sauce or Paleo teriyaki sauce for incredible flavor. And if you are short on time, pick-up your favorite store-bought teriyaki sauce.
How To Make Blackstone Teriyaki Chicken
Step 1 – Marinate chicken while prepping everything else.
Step 2 – Sear marinated chicken on the hot cook top for 3 minutes.
Step 3 – Flip chicken and add the veggies with salt, pepper, and oil.
Step 4 – Brush teriyaki sauce on chicken at around 150 degrees F internal temp.
Pro Tip – Teriyaki Chicken
Only brush the tops of the chicken thighs with teriyaki sauce (do not flip after adding). Due to the sugar in the sauce it will burn when it hits the hot griddle. More teriyaki sauce can be drizzled on the chicken when serving.
Step 5 – Remove everything from the Blackstone and let the chicken rest 5-10 minutes (once fully cooked). Serve over rice and enjoy!
Erin’s Testing Tips: What We Learned
- Marinate chicken in soy sauce! Even if only for 5 minutes, it results in more juicy, tender & delicious chicken thighs.
- Get everything ready before cook time – it cooks very quickly, so make sure everything is ready-to-go at the Blackstone before cooking.
- Brush teriyaki sauce towards the end – it will burn on the hot cooktop. Only add a little as the chicken finishes cooking and do NOT flip them after adding.
- Oil the veggies – keep some olive oil handy while tossing the veggies and add more, if the griddle gets dry.
Best Ways To Serve Blackstone Teriyaki Chicken
Enjoy this perfectly tender chicken and vegetables over your favorite cooked rice or make homemade cauliflower rice for even more veggies. Option to garnish with some sesame seeds or sliced green onions. The perfect quick and easy weeknight dinner!
Blackstone Cleaning Tips
While the Blackstone is still hot, use a spatula or scraper to scrape any bits off the cooktop surface. Add small splashes of water (if needed) to help steam clean. Once clean turn off the heat. Add a drizzle of olive oil and carefully use paper towels to spread across the whole cooking surface.
Blackstone Teriyaki Chicken FAQs
Yes, it is best to use a marinade that does not include any sugars because that will burn very quickly. A simple soy sauce marinade works really well!
Yes, the fresh vegetables can be chopped and stored in the fridge until ready. If you want to make our easy teriyaki sauce, that could also be done ahead of time and stored in the fridge.
After testing, it was determined that brushing a small amount of teriyaki sauce on the tops of the chicken thighs and then serving with more sauce gave the best results. Do not marinate the chicken in teriyaki sauce or add it to any parts of the chicken that are in direct contact with the hot cooktop.
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Equipment
Ingredients
- 4-6 boneless, skinless chicken thighs
- ¼ cup soy sauce, sub tamari for gluten-free
- 2 tablespoons extra virgin olive oil, divided, sub avocado oil (more, as needed)
- 4 cups small broccoli florets
- 1 cup carrots, sliced ¼ inch thick
- kosher salt and ground black pepper
- ¼ cup teriyaki sauce, homemade teriyaki sauce or store-bought
- 4 cups cooked rice, more, if desired
Instructions
- Marinate Chicken: Put 4-6 boneless, skinless chicken thighs in a large bowl or shallow baking dish with ¼ cup soy sauce. Toss to coat and let marinate for 5-15 minutes while you prep the rest of your ingredients.
- Prep: Preheat flat top griddle to a high heat. Prep and bring everything out to the Blackstone that you will need for cooking because it goes very fast!
- Sear Chicken: Once hot, drizzle griddle with 1 tablespoons extra virgin olive oil. Remove the chicken from the soy sauce (allowing the excess to drip off) and place on one side of the hot cooktop. Close the lid and cook for 3 minutes. (See Note on seasoning chicken).
- Flip + Add Veggies: Flip the chicken thighs over. On the other side of the cooktop add 4 cups small broccoli florets and 1 cup carrots. Season with kosher salt and ground black pepper and add 1 tablespoons extra virgin olive oil – toss to coat. Add more oil, as needed, if the cooktop gets dry. Close the lid and cook for 3 minutes.
- Toss: Use a large spatula to give the veggies a toss. Keep tossing every 1-2 minutes until they are fork tender. Check the temp of the chicken. When it is about 150℉, using a basting brush to brush some teriyaki sauce on the tops of the chicken. It needs to reach an internal temperature of 162℉ at the thickest part of the meat (use a meat thermometer – it will rise to 165℉ as it rests).
- Rest + Serve: Let the chicken rest for 5-10 minutes off the heat and then serve over cooked rice with the cooked broccoli and carrots and a drizzle of more teriyaki sauce on top!
Notes
- Seasoning Chicken: we tested this and seasoned the chicken with salt and pepper right when it hit the griddle and we found that between the soy sauce + salt/pepper + teriyaki sauce … it was too salty. Therefore, we recommend not adding salt/pepper to the chicken while cooking.
- Veggie Size + Cook Time: in order to keep the cook time shorter for the broccoli and carrots, we cut them pretty small. If you have larger pieces of broccoli and carrots, the cook time will be longer.
- Teriyaki Sauce: feel free to use store-bought teriyaki sauce or make our homemade teriyaki sauce or Paleo teriyaki sauce!
- Veggie Options: option to change-up the veggies to what you have on hand but the cook time might need to be adjusted.
- Chicken Breasts: you can use chicken breasts, but the cook time will be a bit different – see our tutorial on how to make Blackstone Chicken Breasts for best results.
- Storage: leftovers can be kept in an airtight container in the fridge for 3-4 days.
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