This incredible Blackstone Chicken Ramen Bowl has griddled chicken thighs, noodles, crisp veggies, perfect jammy eggs, and a sauce that ties it all together. It’s fast, filling, and hits that sweet spot between takeout flavor and home-cooked comfort. It’s quick to make and easy to love, especially when you’re short on time but want something better than basic. This one checks every box. Flavor-packed, flexible, and simple enough to make on a weeknight.
Blackstone Chicken Ramen Noodle Bowl
I’m in a little bit of a love affair with chicken thighs right now. Not only are they relatively inexpensive (especially when compared to beef), but they are forgiving, you can toss on any flavors, and it just works. Chicken thighs also freeze well, so if you think further ahead than I do, pick up a bunch on sale and then freeze in family-sized portions for easy meals.
This recipe comes together in about 30 to 35 minutes, and it still feels like something you could order from your favorite spot. This is definitely a bit of a “fusion” recipe, not being directly inspired but any one specific style of cuisine, and I couldn’t love it any more. With elements from our favorite ramen shop (hello jammy eggs, Ramen Eggs would be perfect here, too), our local favorite Pho restaurant (like a play on this Chicken Vermicelli Bowl), I could probably call this mazemen ramen, but it would be a very loose play. If you want authentic, check out this mazemen ramen recipe from No Recipes.
Why You’ll Love This Dish
- Quick and satisfying – Comes together fast without skimping on flavor.
- Crowd-pleasing – Easy to customize and hard to mess up.
- Great texture – Juicy chicken, crisp veggies, and jammy eggs in every bite.
- Bold flavor – Sweet, spicy, and savory sauce keeps it interesting.
Blackstone Chicken Ramen Bowl 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.
- Boneless Skinless Chicken Thighs – Stay juicy on the griddle and bring rich flavor. Sub with chicken breast if you want something leaner.
- Salt – Basic seasoning that brings out the flavor of the meat.
- Garlic Powder – Adds sharp, savory depth. A little goes a long way.
- Onion Powder – Builds out the base flavor of the chicken.
- Cayenne Powder – Just enough heat to keep things interesting. Adjust to taste.
- Oil – Helps the chicken and veggies sear on the griddle. Use canola or vegetable oil.
- Bell Pepper – Adds sweetness and crunch. Any color works, red is the sweetest.
- Carrot – Julienned for quick cooking. Balances heat with natural sweetness.
- Onion – Slightly charred, it adds another layer of savory.
- Ramen Noodles – Quick to cook and great for soaking up sauce.
- Romaine Lettuce – Adds fresh crunch right before serving.
- Teriyaki Sauce – Sweet and savory sauce that anchors the flavor.
- Sriracha – Brings heat and a little tang.
- Sesame Oil – Toasty flavor boost. A little bit changes the whole dish.
- Eggs – Boiled to that perfect jammy center. Makes the bowl feel complete.
- Sesame Seeds – Finishing touch for crunch and visual appeal.
How To Make A Chicken Ramen Bowl On The Blackstone
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.
- Grill Chicken
Preheat griddle to 375°F. Season chicken with salt, garlic powder, onion powder, and cayenne. Cook in oil for 4 to 5 minutes per side until it hits 165°F. Rest 5 minutes, then slice. - Grill Veggies
Add bell pepper, carrot, and onion to the griddle. Cook 4 to 5 minutes until softened with a little char. - Make Sauce
Mix teriyaki sauce, sriracha, and sesame oil in a small bowl. - Boil Eggs
Bring water to a boil. Lower eggs in gently. Boil for 7 minutes, then transfer to ice water for 2 minutes. Peel and halve. - Assemble
Toss cooked ramen with grilled veggies and sauce. Divide into bowls. Top with sliced chicken, Romaine, eggs, and sesame seeds.
Blackstone Chicken Ramen Bowls FAQ
Store the chicken, eggs, and noodles separately in airtight containers in the fridge. They’ll hold for about 2 days. Keep the lettuce fresh by storing it dry and separate.
Reheat chicken and noodles on the griddle or in a skillet until just warmed through. The eggs are best cold or at room temp. Don’t microwave the lettuce.
Yes. Cook the chicken and boil the eggs up to 2 days ahead. Chop the veggies but cook them fresh. That way they keep some bite and don’t go soggy.
Swap the chicken for tofu, shrimp, or thin-sliced steak. Use soba or rice noodles instead of ramen. Add shredded cabbage, mushrooms, or snap peas if you’re low on carrots or peppers. Chili garlic sauce or sambal oelek can sub in for sriracha.
Serve This With…
- Pork Egg Rolls
- Spring Rolls
- Miso Soup
- Tonkotsu Pork Ramen Broth, if you would like to make this a soup. If you do this, I’d hold the romaine lettuce and sub in some sesame spinach.
This Blackstone chicken ramen bowl hits every note! Savory, spicy, crunchy, and rich. It’s simple, adaptable, and satisfying without being heavy. If you’re cooking for one or feeding a crew, it’s a solid go-to that doesn’t ask for much but delivers big flavor every time. This also works great for meal prep!
📌 PIN FOR LATER 📌
Blackstone Chicken Ramen Bowl
Grilled chicken, ramen noodles, crisp veggies, and jammy eggs come together fast in this bold, saucy Blackstone Chicken Ramen Noodle Bowl. Ready in 35 minutes.
Ingredients
For the Chicken
- 1 pound boneless skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne powder
- 2 tablespoons oil (for the griddle)
For the Vegetables and Noodles
- 1 medium bell pepper, chopped
- 1 large carrot, julienned
- 1/4 cup chopped onion
- 1 pound ramen noodles, cooked without seasoning packet
- 1 cup chopped Romaine lettuce
For the Sauce
- 2 tablespoons teriyaki sauce
- 2 teaspoons sriracha
- 1/2 teaspoon sesame oil
For the Toppings
- 4 eggs
- 1 teaspoon sesame seeds
Instructions
Cook the Chicken - Preheat the Blackstone griddle to 375°F. Season the chicken thighs with salt, garlic powder, onion powder, and cayenne. Add the oil to the griddle and cook the chicken for 4–5 minutes per side, or until the internal temperature reaches 165°F. Remove from the griddle, let rest for 5 minutes, then slice into strips.
Griddle the Vegetables - Add the bell pepper, carrot, and onion to the griddle with a little more oil if needed. Cook until slightly softened with a bit of char, about 4–5 minutes.
Mix the Sauce - In a small bowl, stir together the teriyaki sauce, sriracha, and sesame oil.
Jammy Eggs (Stovetop) - Fill a saucepan with water and bring it to a boil. Gently lower in the eggs and boil for 7 minutes. Transfer the eggs immediately to an ice water bath for 2 minutes. Peel and cut in half.
Assemble the Bowl - Toss the cooked ramen noodles with the grilled vegetables and sauce. Divide between bowls. Top with sliced chicken, Romaine lettuce, jammy eggs, and a sprinkle of sesame seeds.
Notes
Make-Ahead Tip
Cook the chicken and boil the eggs up to 2 days in advance. Store separately in the fridge. When ready to serve, reheat the chicken on the griddle or in a skillet, and warm the noodles and vegetables before assembling.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 543Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 324mgSodium: 1056mgCarbohydrates: 43gFiber: 4gSugar: 5gProtein: 42g