Blackstone Hibachi Chicken on the Griddle
Ingredients
For the Chicken:
- 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil, divided (for cooking)
For the Vegetables and Rice:
- 1 zucchini, sliced
- 1 cup onion, sliced
- 2 cups cooked rice, cold (preferably day-old)
- 2 eggs, beaten
- 1/2 cup frozen mixed vegetables (peas, carrots, corn)
Seasoning and Garnish:
- Salt and black pepper to taste
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- In a mixing bowl, combine the chicken, soy sauce, teriyaki sauce, and sesame oil. Stir to coat evenly. Marinate for 15–30 minutes.
- Preheat the Blackstone griddle over medium-high heat. Add 1 tablespoon of vegetable oil and heat until shimmering.
- Add the marinated chicken in a single layer. Cook for 5–7 minutes, turning occasionally, until golden-brown and cooked through (internal temp 165°F). Remove and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the griddle. Add zucchini and onion. Sauté 3–4 minutes until tender-crisp. Season with salt and pepper. Remove and set aside.
- Push the vegetables and chicken to one side of the griddle. Pour beaten eggs onto the empty side and scramble until fully cooked.
- Add cold cooked rice and frozen mixed vegetables to the griddle alongside the eggs. Stir everything together and cook for 2–3 minutes until the rice is heated through and slightly crispy at the edges.
- Return the cooked chicken and sautéed vegetables to the griddle. Fold everything together gently. Adjust seasoning as needed. Cook for 1 more minute to combine.
- Transfer to a serving platter. Garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
- Day-old cold rice gives the best fried rice texture. If using fresh rice, spread it on a baking sheet and cool for 15–20 minutes before using.
- Chicken breasts or shrimp can be substituted for the thighs. Adjust cook time accordingly - shrimp cooks in about 2–3 minutes per side.
- For a gluten-free version, use tamari in place of soy sauce and ensure your teriyaki sauce is gluten-free.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water.
- For extra flavor, stir in a small pat of garlic butter when combining everything at the end.