Blackstone Teriyaki Chicken
Our 30 minute Blackstone Teriyaki Chicken is made with juicy, tender chicken, fresh veggies, and flavorful teriyaki sauce all served over cooked rice for a complete dinner!
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.
Nutrition
Calories: 471kcal | Carbohydrates: 57g | Protein: 31g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 1944mg | Potassium: 793mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5940IU | Vitamin C: 83mg | Calcium: 87mg | Iron: 3mg
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