The kids asked for quesadillas…but since I don’t do anything basic, they got Blackstone Chicken Teriyaki Quesadillas 🙂
This is their normal, so they were actually thrilled and loved this Asian twist on quesadillas.
I made Chicken Teriyaki on the Blackstone griddle a few weeks ago and served it with rice.
Could not help but think though, how great it would be in a cheesy quesadilla with yum yum sauce.
How to Make Blackstone Chicken Teriyaki Quesadillas
Cut a pound and a half boneless, skinless chicken thighs into bite size pieces.
Yes, you can use chicken breasts, I just prefer the flavor and juiciness of the thighs.
Add some teriyaki sauce and minced garlic.
And let that marinate a few hours, or preferably overnight.
The next step is getting your veggies ready.
We have a red bell pepper, yellow bell pepper, onion, and mushrooms.
Slice the veggies and place everything you need on a tray.
The tray helps keep you from multiple trips in and out of your house to and from the Blackstone griddle.
Preheat the griddle to medium high heat.
Once hot, drizzle some oil and then the chicken and veggies all go on the hot griddle.
Oh, and more of the teriyaki sauce, kosher salt, and pepper.
Cook the chicken and veggies for 7 to 9 minutes.
Use hibachi spatulas to flip and turn them a few times throughout.
Move the chicken and veggies to one side of the griddle and turn the heat down to medium.
Add a little more oil and place four large, burrito size tortillas down.
Place two slices provolone cheese on one side of each tortilla.
Then some of the chicken teriyaki over the cheese.
And next goes two more slices of provolone cheese.
Use the hibachi spatulas to fold the empty side of the tortilla over the filling.
Flip and remove from the griddle once the cheese is melted perfectly.
Just look at the crispy cheese goodness…one of my favorite parts 😉
Serve Blackstone Chicken Teriyaki Quesadillas with Yum Yum sauce!
If you like Blackstone Chicken Teriyaki Quesadillas, you might also like these recipes…
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Blackstone Chicken Teriyaki Quesadillas
Blackstone Chicken Teriyaki Quesadillas is a great griddle recipe, chicken teriyaki served as cheesy quesadillas with yum yum sauce
- 1 1/2 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 large burrito size tortillas
- 16 slices provolone cheese
- Optional: yum yum sauce for dipping
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, flipping and turning a few times throughout using hibachi spatulas. Move the chicken and veggies to one side of the griddle and turn the heat down to medium.
Add more vegetable oil to the empty space of the griddle and place the tortillas flat.
Place two slices of the of the cheese on one side of each tortilla, then use the spatulas to put some chicken and veggies over the cheese, add two more slices of cheese over the chicken and veggies. Use the spatulas to fold the empty side of the tortillas over the filling.
Flip the quesadillas and remove from the griddle once the cheese is melted and tortillas are cooked to your liking. Serve with yum yum sauce for dipping if desired.