Description
A simple and flavorful dish featuring tender chicken thighs marinated in teriyaki sauce, cooked on a Blackstone griddle with vibrant vegetables.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs (or chicken breasts)
- 4 cloves garlic (minced)
- 1/2 cup teriyaki sauce
- 1 red bell pepper
- 1 yellow bell pepper
- 1 onion
- 8 oz mushrooms
- Vegetable oil for the griddle
- Kosher salt
- Pepper
- Optional: sesame seeds, green onions, more teriyaki sauce
Instructions
- Begin by cutting the chicken into one-inch cubes. Place the chicken in a gallon-sized plastic bag, then add minced garlic and 1/4 cup of teriyaki sauce. Seal the bag and massage it gently until the chicken is well-coated. Marinate in the refrigerator for at least one hour or overnight for the best flavor.
- Next, thinly slice the bell peppers, onion, and mushrooms. Set them aside, ready for cooking.
- Preheat your Blackstone griddle on medium to medium-high heat. Once it is hot, add a drizzle of vegetable oil to ensure a non-stick surface.
- Add the marinated chicken pieces to the griddle, followed by the sliced veggies and the remaining 1/4 cup of teriyaki sauce.
- Lightly sprinkle kosher salt and pepper to taste. Cook the ingredients for approximately 7 to 9 minutes, tossing occasionally, until the chicken is cooked through and the vegetables are tender.
- Serve your delicious Blackstone Chicken Teriyaki garnished with sesame seeds and sliced green onions, and an extra drizzle of teriyaki sauce if desired.
Notes
For maximum flavor, consider marinating the chicken overnight. Chop evenly for uniform cooking, and keep ingredients moving on the griddle to prevent sticking.
