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Recipe

Revolutionize Your Grilling: The Ultimate Chicken Teriyaki Recipe On Blackstone

Victoria's love for cooking began at an early age, nurtured by the joyful memories of family gatherings and the enchanting aromas wafting from the kitchen. Her culinary journey has been a continuous exploration of flavors, techniques, and the art of transforming simple ingredients into extraordinary meals.

What To Know

  • This chicken teriyaki recipe on the Blackstone griddle is a culinary masterpiece that seamlessly blends the essence of East and West.
  • Whether you’re a seasoned Blackstone griddle enthusiast or a home cook seeking a new culinary adventure, this recipe promises an unforgettable dining experience.
  • Once cooked, the chicken teriyaki can be stored in an airtight container in the refrigerator for up to 3 days.

Embark on a culinary journey with this tantalizing chicken teriyaki recipe, where the bold flavors of Japanese cuisine harmonize beautifully with the smoky allure of the Blackstone griddle. This irresistible dish promises a symphony of flavors that will captivate your taste buds and leave you craving more.

Ingredients:

  • 1 pound boneless, skinless chicken breasts or thighs, sliced into thin strips
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup mirin
  • 1/4 cup rice vinegar
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon minced garlic
  • 1 teaspoon sesame oil
  • 1 teaspoon ground black pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon vegetable oil
  • Sesame seeds for garnish (optional)

Instructions:

1. Prepare the Marinade:

  • In a large bowl, whisk together the soy sauce, brown sugar, mirin, rice vinegar, ginger, garlic, sesame oil, and black pepper.
  • Add the chicken strips to the marinade, ensuring they are fully coated.
  • Cover the bowl and refrigerate for at least 30 minutes, allowing the flavors to meld.

2. Preheat the Blackstone Griddle:

  • Set your Blackstone griddle to medium-high heat.
  • Drizzle a small amount of vegetable oil onto the griddle to prevent sticking.

3. Sear the Chicken:

  • Remove the chicken strips from the marinade and discard the marinade.
  • Place the chicken strips on the preheated griddle and cook for 3-4 minutes per side, or until they are golden brown and cooked through.

4. Make the Teriyaki Sauce:

  • In a small saucepan, combine the remaining marinade ingredients (soy sauce, brown sugar, mirin, rice vinegar, ginger, garlic, and sesame oil).
  • Bring the mixture to a simmer over medium heat, stirring occasionally.
  • In a separate bowl, whisk together the cornstarch and water until smooth.
  • Slowly add the cornstarch mixture to the simmering teriyaki sauce, stirring constantly.
  • Continue to cook until the sauce thickens and becomes glossy.

5. Glaze the Chicken:

  • Once the chicken is cooked, pour the teriyaki sauce over the chicken strips and stir to coat evenly.
  • Continue cooking for an additional 2-3 minutes, or until the sauce has caramelized and the chicken is heated through.

6. Serve and Garnish:

  • Transfer the chicken teriyaki to a serving platter or individual bowls.
  • Garnish with sesame seeds (optional) for an extra touch of flavor and visual appeal.

7. Enjoy the Culinary Delight:

  • Serve the chicken teriyaki immediately, accompanied by steamed rice, stir-fried vegetables, or your favorite sides.
  • Savor the explosion of flavors as the sweet, savory, and slightly tangy notes of the teriyaki sauce dance on your palate.

A Culinary Symphony Awaits

This chicken teriyaki recipe on the Blackstone griddle is a culinary masterpiece that seamlessly blends the essence of East and West. The tender chicken strips, infused with the rich flavors of the teriyaki sauce, create a symphony of flavors that will leave you mesmerized. Whether you’re a seasoned Blackstone griddle enthusiast or a home cook seeking a new culinary adventure, this recipe promises an unforgettable dining experience.

Top Questions Asked

Q: Can I use chicken thighs instead of chicken breasts?
A: Certainly! Chicken thighs are a great alternative, offering a slightly fattier and more flavorful cut of meat. Adjust the cooking time accordingly to ensure the chicken is cooked through.

Q: What if I don’t have mirin?
A: You can substitute mirin with an equal amount of dry sherry or white wine. These alternatives will add a similar sweetness and depth of flavor to the teriyaki sauce.

Q: Can I make the chicken teriyaki ahead of time?
A: Absolutely! You can marinate the chicken overnight or up to 24 hours in advance. Once cooked, the chicken teriyaki can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat before serving.

Victoria

Victoria's love for cooking began at an early age, nurtured by the joyful memories of family gatherings and the enchanting aromas wafting from the kitchen. Her culinary journey has been a continuous exploration of flavors, techniques, and the art of transforming simple ingredients into extraordinary meals.

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