Blackstone Teriyaki Chicken Skewers were our fabulous dinner last night.
Cute little skewers with marinated chicken and that perfect, golden brown sear from the hot Blackstone Griddle.
Extra flavorful too, like cooking on a super large cast iron skillet, because the griddle is seasoned after each cook.
Since my Blackstone griddle is so big, I cooked the chicken on one side and made some fried rice on the other side.
Of course these can be grilled or cooked in a pan too.
How to Make Blackstone Teriyaki Chicken Skewers
I am more of a home cook in that I tend to use store bought ingredients rather than cook from scratch.
Busy mom here, so I will take ALLLLLL the help I can get.
So I am using the Kikkoman Teriyaki sauce, which I love because it doesn’t have high fructose corn syrup like some other store bought brands.
Cut a pound and a half of boneless, skinless chicken thighs or breasts in bite size pieces and add some teriyaki sauce, minced garlic, kosher salt, pepper, and crushed red pepper flakes.
Marinate this in the fridge overnight.
Simply put the chicken onto four skewers.
Brush any remaining marinade over top and head to the griddle 🙂
Preheat the griddle over medium high heat and once hot, add some vegetable oil and the skewers.
Flip them after 6 minutes and cook another 5 to 7 minutes.
See what I mean about the seared edges?!
I always recommend to use an instant read thermometer to make sure they are above 165 degrees.
Dip Blackstone Teriyaki Chicken Kabobs in Yum Yum sauce or more teriyaki sauce 🙂
And bonus…since I cooked the chicken and rice all on the griddle…NO pots or pans to wash!
If you like Blackstone Teriyaki Chicken Skewers, you might also like these griddle recipes…
Many more Blackstone Griddle Hibachi Recipes
Blackstone Teriyaki Chicken Skewers
Blackstone Teriyaki Chicken Skewers is a simple dinner recipe for the Blackstone, marinated chicken on skewers and cooked on the griddle
- 1 1/2 pounds boneless, skinless chicken thighs (or chicken breasts)
- 1/3 cup teriyaki sauce (I used Kikkoman Teriyaki with no high fructose corn syrup)
- 3 cloves garlic minced
- kosher salt, pepper, crushed red pepper flakes
- vegetable oil
- Optional: cilantro for garnish, more teriyaki sauce or yum yum sauce for dipping
Cut the chicken into bite size pieces and place in a gallon size plastic bag or bowl.
Add the teriyaki sauce, garlic, kosher salt, pepper, and crushed red pepper flakes. Toss until evenly combined and marinate in the fridge overnight.
Put the chicken on 4 kabob skewers, brush any remaining marinade over top.
Preheat the Blackstone griddle to medium high heat, once hot add some vegetable oil and the chicken skewers.
Cook 6 minutes, flip and cook 5 to 7 more minutes or when the chicken is over 165 degrees.
Serve with cilantro for garnish and more teriyaki sauce or yum yum sauce for dipping.
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