Go Back
Blackstone Hibachi Chicken On The Griddle

Blackstone Hibachi Chicken On The Griddle

Evelyn
Juicy seared chicken, crisp vegetables, and buttery fried rice cooked together on a hot Blackstone griddle for an easy family dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine Japanese-inspired
Servings 4 servings
Calories 685 kcal

Equipment

  • Blackstone griddle
  • Two griddle spatulas
  • Instant-read thermometer
  • Mixing bowls
  • Measuring spoons

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken thighs cut into bite-sized pieces
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons neutral cooking oil divided
  • 2 tablespoons unsalted butter divided
  • 3 cloves garlic finely minced
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 medium zucchini sliced into half-moons
  • 1 small yellow onion thinly sliced
  • 3 cups cold cooked jasmine rice
  • 2 large eggs lightly beaten
  • 1/2 cup frozen peas and carrots
  • 2 pieces green onions sliced
  • 1 teaspoon sesame seeds for garnish
  • salt and freshly ground black pepper to taste

Instructions
 

  • Preheat the Blackstone griddle over medium-high heat for several minutes.
  • Pat the chicken dry and toss it with soy sauce, sesame oil, black pepper, and a small pinch of salt.
  • Add one tablespoon of oil to the hot griddle. Spread the chicken in a single layer and sear for about two minutes without moving.
  • Turn the chicken and cook until nearly done. Add one tablespoon of butter and half of the garlic, then toss until fragrant.
  • Move the chicken to a cooler zone. Add the remaining oil, then cook the zucchini and onion for three to four minutes.
  • Scramble the eggs on the griddle, then add the cold rice and frozen peas and carrots.
  • Add the remaining butter, garlic, honey, and rice vinegar. Toss until the rice is hot and glossy.
  • Return the chicken and vegetables to the rice. Toss together until the chicken reaches 165°F in the thickest piece.
  • Garnish with green onions and sesame seeds, then serve immediately.

Notes

  • Use cold rice for the best fried rice texture.
  • Keep cooked food on a cooler griddle zone while finishing the other ingredients.
  • Add sweet ingredients near the end to prevent burning.
  • Store leftovers in the refrigerator for up to three days.
Keyword Blackstone Hibachi Chicken On The Griddle