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Blackstone Teriyaki Chicken

Sweet and savory teriyaki glazed chicken thighs cooked on a Blackstone griddle with caramelized edges and sticky sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 people
Course: Dinner
Cuisine: asian, Japanese
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lb boneless, skinless chicken thighs
  • 2 tbsp vegetable oil
  • salt and pepper to taste
  • 1 tbsp sesame seeds optional, for garnish
  • 2 green onions sliced, optional
For the Teriyaki Sauce
  • 0.5 cup soy sauce low sodium
  • 0.25 cup water
  • 3 tbsp brown sugar
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 2 garlic cloves minced
  • 1 tsp fresh ginger grated, or 0.5 tsp ground ginger
  • 1 tbsp cornstarch
  • 2 tbsp cold water for slurry

Method
 

  1. In a small pot, combine soy sauce, 1/4 cup water, brown sugar, honey, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat, stirring until sugar dissolves completely.
  2. Mix cornstarch with 2 tablespoons cold water in a small bowl until no lumps remain.
  3. Pour cornstarch slurry into simmering sauce while stirring constantly. Keep stirring for 1-2 minutes until thickened and it coats the back of a spoon. Remove from heat and set aside.
  4. Pat chicken thighs dry with paper towels. Season both sides with salt and pepper.
  5. Preheat Blackstone griddle for about 10 minutes to 400-425°F.
  6. Drizzle 2 tablespoons vegetable oil onto griddle and spread evenly with a spatula.
  7. Lay chicken thighs flat on griddle with space between each piece. Cook without touching for 5-6 minutes until a brown crust develops and they release easily from the griddle.
  8. Flip chicken and cook the second side for another 5-6 minutes until internal temperature reaches 155-160°F.
  9. Pour about half of the teriyaki sauce over the chicken. Use spatula to flip and coat chicken in the sauce for 2-3 minutes until sauce reduces and becomes sticky.
  10. Continue adding more sauce as desired, flipping and coating until chicken reaches internal temperature of 165°F.
  11. Remove chicken from griddle and let rest for a couple minutes.
  12. Sprinkle with sesame seeds and sliced green onions if using. Serve over rice or with vegetables.

Notes

  • Chicken thighs are recommended over breasts as they are more forgiving and flavorful on high heat.
  • Don't add sauce until chicken is mostly cooked through to prevent burning.
  • Use a meat thermometer to check for 165°F internal temperature in the thickest part.
  • Clean griddle while still warm to prevent sauce from hardening.
  • Extra sauce can be stored in refrigerator for up to a week.
  • If griddle temperature is too high when adding sauce, reduce to around 375°F or move chicken to cooler zone.
  • Don't overcrowd the griddle - give each piece space for proper searing.