Blackstone Teriyaki Chicken
Make this easy Blackstone Teriyaki Chicken for an easy dinner recipe. Tender bites of chicken tossed in a homemade teriyaki sauce that's made on your flattop grill.
Servings: 4
Calories: 263kcal
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into even 1-inch cubes
- 2 Tablespoons apple cider vinegar
- ¼ cup low sodium soy sauce
- ⅓ cup brown sugar packed
- 3 garlic cloves minced
- 1 Tablespoon cornstarch
- 1 Tablespoon sesame seeds
- green onion sliced, for garnish
Instructions
- Preheat Blackstone to med-high heat.
- Pour olive oil on Blackstone and spread out with the back of spatula.
- Add in chicken and let brown on bottom for about 3-4 minutes then flip and continue to cook until internal temp is 165 degrees Fahrenheit, about 3 minutes longer.
- While chicken is cooking, in a small mixing bowl whisk together soy sauce, apple cider vinegar, brown sugar, garlic and cornstarch.
- Once chicken is cooked, stir the sauce in with the chicken and continue to cook and toss until sauce has thickened, about 30 - 60 seconds.
- Remove from heat and sprinkle with sesame seeds and sliced green onion.
- Serve over rice if desired.
Notes
Fridge: Allow leftovers to cool completely and then store in an airtight container for up to 4 days.
Freezer: Place leftover chicken teriyaki into an airtight container or freezer bag. Store in the freezer for 2-3 months and allow to thaw in the fridge overnight before reheating.
Reheat leftovers on the stovetop or in the microwave until warmed through. You can also make some extra teriyaki sauce to add to the chicken when reheating.
Nutrition
Serving: 1g | Calories: 263kcal | Carbohydrates: 22g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 712mg | Potassium: 524mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg