I live in the Pacific Northwest, where a great chicken teriyaki is practically a way of life. Teriyaki restaurants are everywhere, and for good reason: a crisp salad with sesame dressing, a scoop of steamed rice, and sticky, sweet-and-savory Blackstone Chicken Teriyaki make a fast, satisfying meal any night of the week.
Easy Blackstone Chicken Teriyaki Recipe
This is a straightforward, flavorful recipe that works well on a griddle like a Blackstone, on a grill, or even in a heavy skillet. If you enjoy bold teriyaki flavors, consider a teriyaki-style rub called Maui Wowee for added depth. It pairs beautifully with chicken and seafood, but the recipe is excellent even without the rub — the marinade and homemade sauce deliver plenty of flavor on their own.
Serve the chicken over steamed rice with veggies on the side. Lightly charred asparagus, sugar snap peas, or sautéed green beans complement the sweet-salty glaze and make a balanced plate.
Get all my Blackstone Recipes in the recipe archive section of the site.
Recipe Shopping List
Below is a concise ingredients list to check before you start. For exact amounts and a printable recipe card, see the recipe card further down the page.
- Neutral oil (for the griddle)
- Boneless, skinless chicken breasts (or thighs)
- Maui Wowee teriyaki rub (optional)
- White vinegar
- Sriracha (optional)
- Pineapple juice
- Soy sauce
- Brown sugar
- Ground ginger
- Minced garlic
- Cornstarch
Serve this with Instant Pot basmati rice or your preferred steamed rice.
How To Make This Recipe
Here is an overview of the process so you know what to expect. Full, step-by-step instructions are provided below in the recipe card.
- Marinate: Combine the marinade ingredients, add cut chicken, and refrigerate for 2–4 hours.
- Make the sauce: Simmer the teriyaki sauce ingredients, thicken with a cornstarch slurry, and then cool.
- Preheat the griddle: Aim for medium to medium-low heat — you want a steady sear without burning the sugars.
- Cook: Drain the chicken, season with rub or simple salt/pepper/garlic powder, and sear until cooked through (3–5 minutes for bite-sized pieces).
- Serve: Drizzle the homemade teriyaki sauce over the chicken and rice, and add grilled or steamed vegetables.
Try grilled togarashi asparagus or another spiced vegetable for a nice contrast.
Recipe FAQ
Both work well. The photos here show chicken breasts, but thighs have a bit more fat and flavor and remain juicy, especially if you prefer a slightly richer result. Choose based on your texture preference.
Store cooled leftovers in an airtight container in the refrigerator for up to several days. The flavorful sauce helps keep the chicken moist, making it a great option for lunches.
Reheat gently in the microwave or on a low setting in a skillet with a splash of water or a little extra sauce to prevent drying out.
For a smoky alternative, try teriyaki prepared on a pellet grill or Traeger-style smoker.
More Teriyaki Favorites
- Spicy Teriyaki Black Cod
- Smoked Teriyaki St. Louis Ribs
- Meal Prep Chicken Teriyaki Bowls
- Traeger Teriyaki Venison Backstrap
- Blackstone Beef Teriyaki
- Blackstone Teriyaki Meatballs
- Grilled Teriyaki Pork Chops
- Blackstone Teriyaki Shrimp Kabobs
Pin for later on your favorite recipe board.
Blackstone Chicken Teriyaki
This quick and easy chicken teriyaki uses tender chicken marinated and seared on the griddle for a caramelized, saucy finish. It’s perfect for weeknight dinners and meal prep.
20 minutes
10 minutes
2–4 hours
Approximately 3 hours (including marinating)
Ingredients
- 2 pounds boneless skinless chicken breasts (or thighs), cut into bite-sized pieces
- 2 tablespoons Maui Wowee teriyaki rub (optional)
Marinade
- ½ cup soy sauce
- ¼ cup white vinegar
- ¼ cup pineapple juice
- 1 teaspoon sriracha (optional)
Teriyaki Sauce
- ¼ cup water
- ¼ cup pineapple juice
- ⅛ cup soy sauce
- 1 tablespoon brown sugar
- ¼ teaspoon ground ginger
- ½ teaspoon minced garlic
- 1 tablespoon cornstarch
- ⅛ cup cold water (for cornstarch slurry)
Instructions
- Combine all marinade ingredients in a large container or a gallon-sized resealable bag. Add the cut chicken so pieces are coated. Refrigerate and marinate for 2–4 hours.
- To make the teriyaki sauce, combine ¼ cup water, ¼ cup pineapple juice, ⅛ cup soy sauce, brown sugar, ground ginger, and minced garlic in a small saucepan. Heat over medium, stirring until it reaches a gentle simmer.
- Whisk together 1 tablespoon cornstarch with ⅛ cup cold water until smooth. Slowly whisk the slurry into the simmering sauce and cook until the sauce thickens. Remove from heat and let cool slightly.
- Preheat your griddle to medium-low and lightly oil the surface. Drain the chicken from the marinade, then season with the optional rub or a simple sprinkle of salt, pepper, and garlic powder.
- Cook the chicken on the griddle, stirring and turning so pieces sear and caramelize without burning. Bite-sized pieces usually take 3–5 minutes to cook through. Avoid overcooking to keep the chicken juicy.
- Serve the chicken over steamed rice, drizzle with the homemade teriyaki sauce, and add grilled or steamed vegetables on the side.
Recommended Tools
Helpful tools: a whisk for the sauce, a long spatula or turner for griddle cooking, and a well-seasoned griddle or heavy skillet.
Nutrition Information (per serving)
Yield: 6 • Serving Size: 1
- Calories: 295
- Total Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 129mg
- Sodium: 1814mg
- Carbohydrates: 8g
- Sugar: 5g
- Protein: 50g
Nutrition data provided here is an estimate.