Blackstone Teriyaki Chicken Recipe: Sticky Glazed Griddle Chicken

Sizzle up Blackstone Teriyaki Chicken — juicy, bite-sized chicken seared on a flat top and glazed with a sweet‑savory teriyaki sauce. Fast, family-friendly, and perfect served over rice or with stir‑fried vegetables for a simple weeknight dinner.

Skip takeout and make teriyaki chicken on your Blackstone griddle. This easy takeout‑style favorite is loaded with bright, fresh flavor and comes together quickly. Cooking on a flat top produces perfectly seared bites with a sticky, glossy sauce — often better than delivery and ideal for busy weeknights.

Why You’ll Love This Recipe

• Ready in about 20 minutes, making it perfect for busy evenings.
• Great for meal prep — make a larger batch and reheat during the week.
• Easy cleanup when you cook on the Blackstone: wipe the flat cooking surface and rinse your tools.

Ingredients For Blackstone Teriyaki Chicken

• Chicken breasts – Boneless, skinless, cut into even 1‑inch cubes. Thighs can be used instead; they may cook slightly faster.
• Apple cider vinegar – Adds a bright, tangy note to balance the sweetness.
• Brown sugar – Creates a glossy, caramelized glaze.
• Garlic cloves – Fresh minced garlic adds savory depth. Garlic powder works in a pinch.
• Low sodium soy sauce – Keeps the dish from becoming overly salty and lets you control seasoning.
• Cornstarch – Thickens the sauce so it clings to the chicken.
• Olive oil – For searing. Avocado or another neutral oil are good substitutes.
• Sesame seeds – For a nutty crunch and garnish.
• Green onion – Sliced for a fresh, bright finish.

Ideas For Add-Ins

Stir‑fry vegetables with the chicken — carrots, bell peppers, mushrooms, and broccoli all work well. For heat, add red pepper flakes or a spoonful of gochujang.

How to Make Blackstone Teriyaki Chicken

Preheat the Blackstone to medium‑high. Pour a tablespoon of olive oil on the griddle and spread it with the back of your spatula.

Add the cubed chicken and let it brown undisturbed on one side for 3–4 minutes. Flip and cook until the internal temperature reaches 165°F, about 3 more minutes.

While the chicken cooks, whisk together 1/4 cup low sodium soy sauce, 2 tablespoons apple cider vinegar, 1/3 cup packed brown sugar, 3 minced garlic cloves, and 1 tablespoon cornstarch in a small bowl.

Once the chicken is cooked, add the sauce to the griddle and toss with the chicken until the sauce thickens and coats the pieces, about 30–60 seconds. Remove from heat and finish with sesame seeds and sliced green onions. Serve over rice if desired.

This takeout classic made at home is a family favorite: sweet, savory, and sticky teriyaki chicken that will have everyone coming back for seconds.

Blackstone Teriyaki Chicken

Tender chicken bites tossed in a homemade teriyaki sauce and finished on a flattop grill. Serve over rice for a quick, satisfying meal.

Prep:10 mins

Cook:10 mins

Total:20 mins

4

Equipment

• Blackstone griddle
• Spatula and tongs
• Meat thermometer
• Measuring cups and spoons
• Small bowl and whisk
• Sharp knife and cutting board

Ingredients

• 1 Tablespoon olive oil
• 1 pound boneless skinless chicken breasts, cut into even 1‑inch cubes
• 2 Tablespoons apple cider vinegar
• 1/4 cup low sodium soy sauce
• 1/3 cup packed brown sugar
• 3 garlic cloves, minced
• 1 Tablespoon cornstarch
• 1 Tablespoon sesame seeds
• Green onion, sliced, for garnish

Instructions

1. Preheat the Blackstone to medium‑high heat.
2. Pour olive oil on the griddle and spread it with the back of a spatula.
3. Add the chicken and brown on one side for 3–4 minutes. Flip and cook until the internal temperature reaches 165°F, about 3 minutes more.
4. While the chicken cooks, whisk together soy sauce, apple cider vinegar, brown sugar, garlic, and cornstarch in a small bowl.
5. When the chicken is cooked, add the sauce to the griddle and toss until it thickens and coats the chicken, 30–60 seconds.
6. Remove from heat and sprinkle with sesame seeds and sliced green onion. Serve over rice if desired.

Tips

Fridge: Cool leftovers completely and store in an airtight container for up to 4 days.

Freezer: Place cooled leftovers in an airtight container or freezer bag for 2–3 months. Thaw overnight in the fridge before reheating.

Reheat on the stovetop or in the microwave until warmed through. Add a splash of extra teriyaki sauce when reheating if desired.

Nutrition Information

Calories: 263 kcal • Carbohydrates: 22 g • Protein: 26 g • Fat: 7 g • Sodium: 712 mg

Nutrition estimates are approximate. For exact values, consult a nutritionist or use a nutrition calculator.

Storage And Reheating

Fridge: Allow leftovers to cool completely and store in an airtight container for up to 4 days.

Freezer: Place cooled chicken teriyaki in an airtight container or freezer bag for 2–3 months. Thaw overnight in the fridge before reheating.

Reheat on the stovetop or in the microwave until warmed through. Stir in a little extra teriyaki sauce when reheating if you like.

How To Serve Blackstone Teriyaki Chicken

Serve this saucy chicken simply over steamed rice or alongside fried rice. It also pairs well with stir‑fried noodles, buttered noodles, or a crisp salad. For a gluten‑free option, serve over roasted spaghetti squash or a grain of your choice.

More Great Blackstone Chicken Recipes

• Blackstone Chicken Quesadillas — a quick, family‑friendly option loaded with cheese and seasoned chicken.
• Blackened Chicken — great for meal prep and versatile for salads, sandwiches, and wraps.
• Blackstone Chicken Thighs — juicy, well‑seasoned thighs that pair with many side dishes.
• Bacon Chicken Ranch Quesadillas — smoky bacon, melty cheese, and creamy ranch griddled to perfection.