Blackstone Chicken Teriyaki Subs are by far one of my all time favorite griddle recipes!
Fairly simple ingredients, too!
I love using boneless, skinless chicken thighs.
They are more tender and juicy, and in my opinion, also more flavorful.
Of course you can easily substitute chicken breasts.
This is the type of teriyaki sauce I love!
It’s very thin because there’s no corn syrup, full of flavor, and not overly sweet.
How to Make Blackstone Chicken Teriyaki Subs
The first step is cutting 1 1/2 pounds chicken thighs into bite size pieces.
Then place in a gallon size plastic bag (or a container, as you can see I am out of the gallon bags).
Add 4 cloves minced garlic and 1/4 cup teriyaki sauce.
Give it a stir and marinate in the fridge overnight, or at least for an hour or so.
Once ready to make these subs on the griddle, put everything you need on a tray to carry out all at once.
You’ll need the marinated chicken, a sliced red and yellow pepper, a sliced onion, and sliced mushrooms.
Also the cheese and sub buns.
I have the oil for the griddle, kosher salt, and pepper already at my outdoor kitchen.
Preheat the Blackstone griddle to medium/ medium high heat.
It was pretty cold on the day I made these so I went closer to medium high.
Once nice and hot, add some vegetable oil along with the chicken, veggies, more teriyaki sauce, and a small amount of kosher salt and pepper.
Toss the chicken and veggies around a few times for 7 to 9 minutes.
Toward the last few minutes I toasted the sub buns on the griddle.
Just look at that steam and those gorgeous veggies!
I tasted at this point to see if I needed to add more teriyaki sauce or kosher salt or pepper.
Miraculously everything was perfectly seasoned and tasty 🙂
This makes enough for 8 regular size sub buns, or 6 to 8 of the mini sub buns.
I divided the chicken into piles based on the number of buns I had and placed the provolone cheese over top.
I tried to make the piles the same size as the buns.
Once melted, carefully transfer each pile to either the tray or directly on the sub buns.
Serve Blackstone Chicken Teriyaki Subs with mayo, banana peppers, and more teriyaki sauce if desired.
I liked mine with sriracha mayo and a few banana peppers.
The teriyaki sauce was already on point for me, so I didn’t add any.
If you like Blackstone Chicken Teriyaki Subs, you might also like…
Blackstone Chicken Teriyaki Subs
Blackstone Chicken Teriyaki Subs are super easy to make on the Blackstone griddle, one of the best Blackstone recipes I have had so far!
- 1 1/2 pounds boneless, skinless chicken thighs (or chicken breasts)
- 4 cloves minced garlic
- 1/2 cup teriyaki sauce
- 1 red bell pepper
- 1 yellow bell pepper
- 1 onion
- 6 oz mushrooms
- vegetable oil for the griddle
- kosher salt, pepper
- 4 sub buns (or 6 to 8 mini sub buns)
- 8 slices provolone cheese
- Optional: mayo, banana peppers, more teriyaki sauce
Cut the chicken into inch size cubes, place in a gallon size plastic bag along with the minced garlic and 1/4 cup of the teriyaki sauce. Massage the bag until evenly mixed. Marinate in the fridge at least an hour or overnight.
Thinly slice the bell peppers, onion, and mushrooms.
Turn your Blackstone griddle on and set it to medium/ medium high heat. Once preheated, add some oil and the chicken, veggies, and remaining 1/4 cup teriyaki sauce. Season lightly with kosher salt and pepper.
Cook 7 to 9 minutes, tossing a few times. Divide the chicken and veggies into 4 equal piles and place two slices of cheese over each (adjust as needed if using mini sub buns). Remove from the griddle once the cheese is melted and serve them on the sub buns.
Note: If desired, place the sub buns on the griddle, cut side down, to toast them or warm them.
Serve with mayo, banana peppers, and more teriyaki sauce if desired.