Oh my gosh, have you ever had that moment where you’re craving restaurant-style hibachi but don’t want to leave the house? That was me last Tuesday when I discovered just how amazing Blackstone hibachi chicken can be right in my own backyard! Seriously, once you try making hibachi at home on your griddle, you’ll wonder why you ever paid those fancy restaurant prices. The sizzle of chicken hitting the hot surface, the smell of garlic and soy sauce caramelizing – it’s pure magic. And the best part? You get all those incredible flavors in about 20 minutes flat. My family goes wild for this dish – even my picky eater asks for seconds!
Why You’ll Love These Blackstone Hibachi Recipes Chicken
Let me tell you why this recipe has become my go-to weeknight lifesaver! First off, it’s crazy fast – we’re talking dinner on the table in 20 minutes flat. The flavors? Oh honey, that perfect combo of savory soy sauce with garlic and ginger will make you feel like you’re at your favorite hibachi spot. And cleanup? A breeze compared to using multiple pans. But my favorite part? That gorgeous restaurant-style sear you get from the Blackstone – those crispy edges are everything!
- Dinner ready before takeout could arrive
- Big, bold flavors with minimal ingredients
- One-surface cooking means no messy kitchen
- Kids and adults both go crazy for it
- Leftovers taste even better next day
Ingredients for Blackstone Hibachi Recipes Chicken
Okay, let’s talk ingredients – and trust me, you probably have most of this in your kitchen already! The magic of this recipe is how simple the ingredient list is, but how huge the flavor payoff is. Here’s what you’ll need (and yes, I’m totally that person who lines everything up on the counter before starting – it makes me feel like a real hibachi chef!):
- 2 boneless, skinless chicken fillets, cut into 1-inch cubes (thighs work great too for extra juiciness!)
- 2 tbsp soy sauce (the regular kind, not low-sodium – we want that flavor punch!)
- 1 tbsp vegetable oil (for that perfect sear without sticking)
- 1 tsp garlic powder (fresh garlic burns too fast on the griddle, so powder is our secret weapon)
- 1 tsp ginger powder (same deal as the garlic – trust me on this!)
- 1 tbsp butter (salted or unsalted both work – this is for cooking the veggies)
- 1 small onion, sliced thin (yellow or white both work great)
- 1 bell pepper, any color, sliced (I’m partial to red for sweetness)
- 1 zucchini, sliced into half-moons (don’t skip this – it soaks up all that yummy flavor)
- Salt and pepper to taste (I’m generous with both – but you do you!)
How to Make Blackstone Hibachi Recipes Chicken
Alright, let’s get cooking! This is where the magic happens – turning those simple ingredients into restaurant-worthy hibachi chicken. I’ll walk you through each step just like I learned (after maybe burning a batch or two at first – oops!). The key is working fast and keeping that griddle hot!
Prepping the Chicken
First things first – cube that chicken nice and even! I learned the hard way that uneven pieces mean some will be dry while others are still pink inside. Toss your 1-inch cubes with soy sauce, garlic powder, and ginger powder in a bowl. Let it sit while you prep veggies – even 5 minutes makes a difference in flavor!
Cooking on the Blackstone Griddle
Fire up that griddle to medium-high heat – we’re talking about 375°F if yours has a thermometer. Add the oil and wait until it shimmers (about 1 minute). Now dump in your chicken in a single layer – don’t crowd them! Let them sizzle untouched for 2 minutes to get that gorgeous sear, then flip. They’ll need about 5-6 minutes total. Push them to one side, add butter to the empty space, then toss in your veggies. Listen to that sound – pure happiness! Stir-fry veggies for 3-4 minutes until they’re tender-crisp.
Combining and Serving
Now the fun part – mix everything together right on the griddle! I like to give it one last toss with tongs to coat everything in those delicious juices. Serve immediately over steamed rice (my go-to) or noodles. Pro tip: sprinkle with sesame seeds and green onions if you’re feeling fancy!
Tips for Perfect Blackstone Hibachi Recipes Chicken
Listen, I’ve made this enough times to learn all the tricks! First – don’t be shy with the heat. That high temperature gives you those gorgeous sear marks and locks in juices. If your griddle isn’t practically smoking when the chicken hits it, it’s not hot enough! Also, I always double the sauce ingredients – trust me, you’ll want extra for drizzling. And here’s my secret: let the cooked chicken rest on a warm plate for 2 minutes before serving. Those juices redistribute and – wow – what a difference!
- Cut veggies uniform so they cook evenly
- Oil the griddle, not the food (prevents flare-ups)
- Prep everything before heating the griddle
- Use long tongs – that griddle stays hot!
Ingredient Substitutions for Blackstone Hibachi Recipes Chicken
No soy sauce? No problem! I’ve made this with tamari when cooking for gluten-free friends – it’s slightly richer but works beautifully. Out of fresh veggies? Frozen stir-fry mix saves the day (just pat them dry first). My cousin swears by pork instead of chicken – it takes a minute longer to cook but gets wonderfully crispy. And hey, that zucchini can be swapped for mushrooms or even broccoli if that’s what’s in your fridge. The beauty of hibachi? It’s all about making it your own!
- Soy sauce alternative: Coconut aminos (sweeter) or liquid aminos
- Veggie swaps: Snap peas, carrots, or cabbage all work great
- Protein options: Shrimp cooks in just 2-3 minutes!
- Oil change: Peanut or sesame oil add extra flavor
Serving Suggestions for Blackstone Hibachi Recipes Chicken
Now for the best part – loading up your plate! My absolute must-have is steaming hot jasmine rice – it soaks up all those incredible juices. But honestly? This chicken shines with so many sides! For a lighter meal, try it over crisp romaine with a drizzle of the pan juices. My kids go nuts when I serve it with yakisoba noodles (the kind from the refrigerated section – total cheat but so good!). And don’t forget the extras – a sprinkle of sesame seeds, chopped green onions, or even a dollop of that spicy mayo they use in restaurants takes it next level!
Storing and Reheating Blackstone Hibachi Recipes Chicken
Here’s the good news – this chicken tastes almost as amazing leftover as it does fresh! I always make extra because my husband raids the fridge for it. Store it in an airtight container (I swear by my glass ones) in the fridge for up to 3 days. When reheating, skip the microwave – it turns the veggies mushy. Instead, toss everything back on a hot skillet for 2-3 minutes until sizzling again. That crispy edge? Totally worth the extra pan to wash!
- Fridge: 3 days max in sealed container
- Reheat: Skillet over medium heat (microwave = sad veggies)
- Freeze: Not recommended – veggies get watery
- Pro tip: Add splash of soy sauce when reheating
Blackstone Hibachi Recipes Chicken Nutritional Info
Okay, let’s talk numbers – but remember, these are just estimates based on my exact ingredients (your favorite soy sauce brand might differ slightly). One serving of this deliciousness comes in at about 320 calories, with a whopping 35g of protein to keep you full! The sodium’s a bit high at 800mg (thanks, soy sauce!), so if you’re watching that, maybe go easy on the extra drizzles. Every bite packs flavor without being too heavy – that’s why it’s my go-to when I want something satisfying but not gut-bomb heavy!
Note: Nutritional values are estimates only and will vary based on ingredient brands and specific measurements used.
FAQs About Blackstone Hibachi Recipes Chicken
You’ve got questions? I’ve got answers (and probably made all these mistakes myself at some point!). Here are the most common things people ask me about making hibachi chicken on the Blackstone:
Can I use frozen chicken for hibachi?
Oh honey, I’ve tried – and learned the hard way! Frozen chicken releases too much water and steams instead of searing. Always thaw completely and pat SUPER dry with paper towels – those crispy edges depend on it!
Why does my chicken stick to the griddle?
Two likely culprits: not enough heat or not enough oil. That griddle needs to be properly hot before adding food, and a quick swipe of oil right before cooking makes all the difference. If it sticks, don’t panic – let it cook another 30 seconds and it’ll usually release on its own.
Can I make this without a Blackstone?
Absolutely! A heavy cast-iron skillet or even a regular grill pan works in a pinch. You won’t get quite the same theater of cooking (or space for veggies), but the flavors will still be amazing. Just crank that heat up high!
How do I know when the chicken is done?
I don’t trust color alone – chicken can look done but still be pink inside. My foolproof method? Cut into the biggest piece – no pink juices should run out, and the meat should be white all through. A meat thermometer should read 165°F if you want to be extra sure.
What’s the best rice to serve with hibachi chicken?
Personal opinion? Jasmine rice is the MVP here! Its floral scent and slightly sticky texture are perfect for soaking up all those delicious juices. But honestly, even plain white rice or cauliflower rice for low-carb works great – it’s all about that flavor-packed chicken!
20-Minute Blackstone Hibachi Chicken Recipe – Irresistible Flavor!
- Total Time: 20 mins
- Yield: 2 servings 1x
- Diet: Low Calorie
Description
Juicy and flavorful hibachi-style chicken cooked on a Blackstone griddle, perfect for a quick and delicious meal.
Ingredients
- 2 boneless, skinless chicken fillets, cubed
- 2 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tbsp butter
- 1 small onion, sliced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- Salt and pepper to taste
Instructions
- Heat the Blackstone griddle to medium-high heat.
- Toss chicken cubes with soy sauce, garlic powder, and ginger powder.
- Add oil to the griddle and cook chicken for 5-6 minutes until fully cooked.
- Push chicken to the side and melt butter on the griddle.
- Add onions, bell peppers, and zucchini. Cook for 3-4 minutes until tender.
- Mix vegetables with chicken. Season with salt and pepper.
- Serve hot with rice or noodles.
Notes
- Cut chicken into even pieces for uniform cooking.
- Use high heat for a seared, restaurant-style flavor.
- Double the sauce for extra flavor.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Griddle
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
Keywords: blackstone hibachi chicken, hibachi chicken recipe, griddle chicken
