Chicken Teppanyaki on the blackstone
Buttery rice, crispy veggies + perfectly seasoned and cooked chicken just like at the Japanese restaurant, made at home on the Blackstone Grill.
Creator: Leslie Stokes
One of the main reasons I wanted a Blackstone was to be able to make one of my favorite meals at home. I love the flavors of the buttery rice with the grilled veggies and chicken, it’s a well balanced meal and one that the whole family will love.
You can customize this meal with whatever protein and veggies you want and I highly suggest using whatever you have in the fridge to help clear out any veggies that might be going bad. You can also do this with steak or shrimp, too!
Ingredients:
- chicken thighs- boneless/skinless
- salt
- pepper
- garlic powder
- coconut aminos- or soy sauce
- cooked jasmine rice- I like to cook this in advance to help cut back on prep/cook time
- onions
- green onions
- zucchini
- carrots
- mushrooms
- mayonnaise
- honey
- ketchup
- rice vinegar- sub for white vinegar if you don’t have any
- paprika
***see full recipe below
The Prep
This is a very prep heavy meal and if you get it all done ahead of time it will seem a lot easier to cook. Looking at the instructions can seem a little overwhelming, but I promise, It’s so easy to cook it all at once!
Here are a few tips:
make the rice in advance or even buy frozen
make the sauce before you cook the meal
chopp all of the veggies and set them aside
I like to load up a big tray with everything I will need for this meal including tongs, olive oil, salt, pepper and garlic powder, the butter and all of the other ingredients like the chicken, rice and veggies.
Our Blackstone
We are really glad we made the decision to get a Blackstone and we get so much use out of it. I personally love how fast I can cook up sunday breakfast for the family and love being outside while I cook.
I have been sharing so many good recipes on the blackstone lately so make sure you are following along on social media for more recipes like this one!
Chicken Teppanyaki on the Blackstone
Buttery rice, crispy veggies + perfectly seasoned and cooked chicken just like at the Japanese restaurant, made at home on the Blackstone Grill.
Equipment
- flat top grill or several large cast iron pans
Ingredients
- 1 tbsp olive oil
- 6-8 boneless skinless chicken thighs
- salt, pepper, garlic powder to taste
- 1/4 cup coconut aminos
- green onions for topping
For the Rice:
- 2 tbsp butter
- 1/2 cup chopped white onion
- 3 cups cooked jasmine rice
- 2 eggs
- 1/2 tsp garlic powder
- 3 tbsp coconut aminos
For the yum yum sauce:
- 3/4 cup avocado mayo or mayo of choice
- 1 tbsp honey
- 1 tbsp ketchup
- 2 tsp rice vinegar
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- pinch of black pepper
For the Veggies:
- 1 tbsp olive oil
- 2 zucchini cut into strips
- 1 cup sliced carrots
- 1 1/2 cups chopped onion
- 1 1/2 cups sliced mushrooms
Let's Make It
- I like to use leftover rice for this meal or make rice about 30 minutes in advance to starting this meal.
- This is a prep heavy meal so the first thing you want to do is make the sauce by stirring all of the ingredients in a bowl, cover and set in the fridge until ready to eat.
- The chop all of your veggies and place them in a large bowl.
- Preheat the grill to a medium high heat.
- If you are using cast iron pans, you will want 3 large pans over a medium high heat. You will follow all of the same steps, just cook the rice, veggies and chicken separately.
- Start by adding 2 tbsp of butter to the flat top and grill the onions for the rice for about 2 minutes before adding the rice to the grill. Give it all a good toss and let it cook while you get the veggies and chicken on.
- Next, you will add just the carrots to the grill with a drizzle of olive oil (leaving plenty of space between the rice and chicken). Let those cook for about 3 minutes before adding on the rest of the veggies.
- While the carrots are cooking, add the chicken to the grill with 1 tbsp of olive oil. Season the chicken with salt, pepper and garlic to taste. After a while flip the chicken and season the other side.
- Add the rest of the veggies to the grill, season with salt, pepper and garlic if desired.
- Toss the rice and then create a well in the middle to add the eggs. Crack both of the eggs in the well, scramble until cooked and them toss with the rest of the rice. Add a little bit of garlic powder and 3 tbsp of coconut aminos or soy sauce.
- At this point you can flip the chicken again and drizzle on 1/4 cup of coconut aminos all over the chicken.
- Once the veggies are tender, you can remove them from the grill with the rice and keep flipping the chicken until you reach an internal temperature of 165℉.
- Chop the chicken and serve it with the rice, veggies, sauce and green onions on top.
