Blackstone Chicken Teriyaki is a juicy, flavor-packed dish that comes together quickly with a homemade marinade and sauce. It uses boneless skinless chicken thighs for extra tenderness and cooks beautifully on a griddle or grill. The sweet-savory teriyaki flavor is boosted with pineapple juice and a hint of garlic and ginger, making it ideal for summer meals or weeknight dinners. You’ll get a nice caramelization on the chicken thanks to the sugar and soy-based marinade, and the sauce thickens to a perfect glossy finish. Serve it over rice with vegetables for a satisfying, balanced meal.
Blackstone Chicken Teriyaki
In the Pacific Northwest, if there’s a state dish it is definitely Teriyaki. There are teriyaki restaurants EVERYWHERE, and they are cheap, delicious, and tend to be super reliable and fast.
The standard fare comes with a scoop of white rice, grilled chicken teriyaki (always thighs), and a salad with a killer sesame dressing that I’d like to eat with a spoon.
We skipped the salad tonight and went right for the main event, and I’ve never been more happy to have cooked at home than I was this day.
This dish is easy to make for a crowd, and if you want to hit the easy-button, just use a bottled marinade. The chicken doesn’t actually NEED more seasoning after getting marinated, I just love this Maui Wowee rub so I use it for an extra flavor boost whenever I can.
Why You’ll Love This Dish
- Fast Cooking Time – Once marinated, the chicken cooks in under 15 minutes.
- Balanced Sweet-Savory Flavor – Pineapple juice and soy sauce give great contrast.
- Versatile Cooking Method – Works on a griddle or grill with equally good results.
- Homemade Sauce – No bottled teriyaki needed; it’s easy and flavorful from scratch.
- Great for Meal Prep – Keeps well and reheats with great texture.
Blackstone Chicken Teriyaki Grocery List
Here’s a quick run-down of what ingredients you need to make this recipe successfully. This is handy to quickly glance at to see if whipping this up will require a trip to the store. For the full ingredients, including the amounts, refer to the recipe at the bottom of the post.
Ingredients
- Boneless Skinless Chicken Thighs – Tender and juicy, ideal for high-heat cooking and absorbing marinades.
- Maui Wowee Teriyaki Rub – A sweet-savory seasoning blend that enhances caramelization and deepens flavor.
DIY Alternative: Mix equal parts brown sugar, garlic powder, ground ginger, and a pinch of sea salt.
- Soy Sauce – Salty and umami-rich base for both marinade and sauce.
- White Vinegar – Adds sharpness and helps tenderize the chicken.
- Pineapple Juice – Adds sweetness and tropical acidity.
- Sriracha – Brings a gentle heat and a touch of depth to the marinade.
- Water – Used in the sauce to adjust consistency.
- Brown Sugar – Sweetens the sauce and encourages browning on the chicken.
- Ground Ginger – Adds warm spice and a subtle zing.
- Minced Garlic – Enhances savory flavor and aromatic intensity.
- Cornstarch – Thickens the sauce to a glossy finish when combined with cold water.
Bottled Sauce Alternative: Replace the homemade teriyaki sauce with Bachan’s Japanese Barbecue Sauce for a convenient option that brings authentic flavor with no extra prep.
How To Make Chicken Teriyaki At Home On The Griddle
Below is the quick summary of what you’re getting into if you decide to make this recipe. It is just the overview, so when you are cooking make sure to follow the complete instructions that are located at the very bottom of the page in the printable recipe card.
- Marinate the Chicken
Combine soy sauce, white vinegar, pineapple juice, and sriracha in a container or zip-top bag. Add chicken and marinate in the fridge for 2–4 hours. - Make the Teriyaki Sauce (or use Bachan’s)
In a saucepan, combine water, pineapple juice, soy sauce, brown sugar, ground ginger, and garlic. Simmer over medium heat. For the shortcut version, simply warm up Bachan’s Japanese Barbecue Sauce and set aside. - Thicken the Sauce
Mix cornstarch with cold water until smooth, then whisk into the simmering sauce. Cook until thickened, then remove from heat. - Griddle the Chicken
Preheat your Blackstone griddle to medium-low. Drain marinade, season chicken with Maui Wowee Rub or homemade alternative, and cook until browned and no pink remains. - Serve and Sauce
Slice or serve whole, drizzled with the teriyaki sauce or warmed Bachan’s. Pair with rice and vegetables.
FAQ
Can I store leftovers?
Yes, store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave until warmed through.
How do I reheat without drying it out?
Reheat with a splash of water or extra sauce to keep the chicken juicy. Cover loosely in the microwave or use a covered skillet on low heat.
Can I prep this in advance?
Marinate the chicken and prepare the sauce up to a day ahead. Store them separately until ready to cook.
What can I substitute for Maui Wowee Teriyaki Rub?
Use a mix of brown sugar, garlic powder, ground ginger, and salt if you don’t have the original blend.
Can I use bottled sauce instead of homemade?
Yes. Bachan’s Japanese Barbecue Sauce is a great substitute with bold umami flavor. Just warm it slightly before serving.
Serve This With…
- Steamed Jasmine Rice
- Grilled Vegetables (like broccoli, bell peppers, or snap peas)
- Cucumber Salad
- Grilled Pineapple
📌 PIN FOR LATER 📌
Blackstone Chicken Teriyaki
This homemade Chicken Teriyaki is easy to make and tastes incredible!
Ingredients
- 2 pound boneless skinless chicken thighs
- 2 tablespoons Maui Wowee Teriyaki Rub*
Marinade
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 1/4 cup pineapple juice
- 1 teaspoon sriracha**, optional
Teriyaki Sauce
- 1/4 cup water
- 1/4 cup pineapple juice
- 1/8 cup soy sauce
- 1 tablespoon brown sugar
- 1/4 teaspoon ground ginger
- 1/2 teaspoon minced garlic
- 1 tablespoon cornstarch
- 1/8 cup cold water
Instructions
- Combine all of the marinade ingredients in a large container or gallon-sized freezer baggie.
- Place the chicken thighs into the marinade. Let it marinate in the refrigerator for 2-4 hours.
- While the chicken is marinating, combine 1/4 cup water, pineapple juice, soy sauce, brown sugar, ground ginger, and minced garlic in a small saucepan.
- Heat over medium heat, stirring frequently, until it comes to a simmer.
- Mix together the cold water and cornstarch with a whisk until there are no lumps, and then whisk into the simmering sauce. Cook until thickened, and set aside.
- Preheat your griddle to medium-low heat. Drain off the marinade from the chicken, and then season with the Maui Wowee.
- Cook the chicken on the griddle surface, stirring and turning frequently, but letting it cook for a minute between stirrings to caramelize and brown a bit.
- Be careful not to overcook! It is done when there is no more pink. This recipe can also be cooked on a grill over 375°F heat.
- Serve with the homemade teriyaki sauce drizzled over alongside some steamed rice and a vegetable.
Notes
You can use Bachan's Japanese BBQ Sauce instead of the homemade teriyaki marinade.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 294Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 184mgSodium: 1970mgCarbohydrates: 8gFiber: 0gSugar: 5gProtein: 39g