Two griddle chicken recipes worth keeping in rotation. The bourbon version is sticky and sweet, built around a soy-bourbon glaze that caramelizes fast on a hot griddle. The hibachi version is lighter, more savory, and closer to what you’d get at a Japanese steakhouse, sesame oil, garlic, and soy with vegetables cooked alongside the chicken on the same surface.
Both take under 40 minutes start to finish, and both work on a Blackstone or any flat-top griddle. I make the bourbon chicken over rice on weeknights and the hibachi version whenever I want something that feels a bit more like a full meal on one surface.
Blackstone Bourbon Chicken On The Griddle
This bourbon chicken recipe brings a sweet and saucy glaze right to your griddle. It’s a wonderful option perfect for an easy dinner any night.
Key Ingredients & Tips for Bourbon Chicken
Chicken thighs: Thighs work better than breasts here because the fat renders on the hot griddle and keeps the meat juicy while the glaze reduces around it. Cut them into roughly 1-inch cubes so they cook quickly and evenly.
Bourbon: It cooks down fast on the griddle and the alcohol burns off completely, leaving behind a slightly smoky, complex sweetness. If you’d rather skip it, chicken broth works as a substitute but the sauce won’t have the same depth.
Brown sugar: This is what makes the glaze stick. Don’t reduce it or the sauce stays thin and slides off the chicken instead of coating it.
The glaze: Reserve a little fresh marinade or make a small separate batch for finishing. Using the raw marinade the chicken soaked in is fine since it cooks at high heat on the griddle, but some people prefer to make a separate finishing sauce.
Getting the Glaze Right
The griddle needs to be genuinely hot before the chicken goes on. Medium-high is the target. If the surface isn’t hot enough the chicken will steam instead of sear and the glaze won’t set properly.
Once the chicken is cooked through, pour the sauce over it and let it reduce for a minute or two while you keep the chicken moving. You want it thick enough to coat each piece. If it looks too thin, let it go another minute. If it starts to burn around the edges, pull the chicken off immediately.
What You Need for Bourbon Chicken
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/2 cup bourbon (you can use chicken broth for non-alcoholic)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp cooking oil
Time: 35 minutes (plus marinating) Yields: 4 servings
How to Make Blackstone Bourbon Chicken
Step 1: Prep the Chicken & Marinade
Cut your chicken into bite-sized pieces. In a large bowl, mix the bourbon (or broth), soy sauce, brown sugar, minced garlic, and grated ginger. Add the chicken pieces, making sure they are well coated. Cover the bowl and let the chicken marinate for at least 30 minutes in the refrigerator, or up to 4 hours for more flavor.
Step 2: Heat Your Griddle
Preheat your Blackstone griddle to medium-high heat. Add about a tablespoon of cooking oil to the griddle surface and let it heat up until it begins to shimmer.
Step 3: Cook the Chicken
Carefully place the marinated chicken onto the hot griddle, spreading it out in a single layer if possible. Cook for about 5-7 minutes, turning the chicken often, until it is cooked through and has a nice browned exterior.
Step 4: Glaze and Serve
If you saved some marinade or made a fresh batch of sauce, pour it over the chicken as it finishes cooking. Let the sauce reduce and thicken into a sticky glaze, stirring the chicken to coat evenly. Serve your hot bourbon chicken right away with rice or your favorite sides.
Final Note
Any leftover bourbon chicken stores well in an airtight container in the fridge for up to 3 days. It’s also great for meal prep!
Blackstone Hibachi Chicken On The Griddle
Get restaurant-style hibachi chicken right in your backyard with this easy griddle recipe. It’s a quick meal that brings big flavor to your table.
Key Ingredients & Tips for Hibachi Chicken
Chicken breast: Sliced thin so it cooks in 3 to 5 minutes. If you freeze the breast for 20 minutes first it’s much easier to slice thinly.
Butter and oil together: The butter adds flavor and helps with browning; the oil raises the smoke point so the butter doesn’t burn. Use both.
Sesame oil: Goes in at the end with the garlic and soy, not at the start. It’s a finishing oil. Adding it early burns off the flavor you’re after.
Vegetables: Zucchini and onion are the standard, but mushrooms, broccoli, and bell pepper all work. Cut everything to a similar size so it cooks at the same rate..
Cooking in Zones
The advantage of a flat-top griddle is space. Cook the vegetables on one side and the chicken on the other, then bring them together at the end to combine with the garlic, soy, and sesame oil. This way nothing overcooks waiting for the other component to finish.
Keep the heat high throughout. Hibachi chicken gets its character from the fast, high-heat cook. Low and slow gives you steamed vegetables and pale chicken instead of the caramelized edges you’re after.
What You Need for Hibachi Chicken
- 1.5 lbs boneless, skinless chicken breast, thinly sliced
- 1 large zucchini, diced
- 1/2 large onion, diced
- 2 tbsp butter
- 2 tbsp cooking oil
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tbsp sesame oil
Time: 25 minutes. Yields: 3-4 servings
How to Make Blackstone Hibachi Chicken
Step 1: Prepare Chicken & Veggies
Slice your chicken breast thinly into bite-sized pieces. Dice your zucchini and onion into similar small pieces. Having everything prepped before you start cooking makes the process smooth.
Step 2: Heat Griddle & Cook Veggies
Preheat your Blackstone griddle to medium-high heat. Add 1 tablespoon of cooking oil and 1 tablespoon of butter to the griddle. Once the butter is melted, add the diced zucchini and onion. Cook them for about 5-7 minutes, stirring often, until they are tender-crisp. Push the cooked vegetables to a cooler part of the griddle.
Step 3: Cook the Chicken
Add the remaining 1 tablespoon of cooking oil and 1 tablespoon of butter to the hot, empty section of the griddle. Place the thinly sliced chicken pieces on the griddle. Cook for 3-5 minutes, turning often, until the chicken is fully cooked through and no pink remains.
Step 4: Combine & Season
Bring the cooked chicken and vegetables together in the center of the griddle. Add the minced garlic, soy sauce, and sesame oil. Stir everything well to coat evenly and heat through for another minute or two. Serve your hibachi chicken hot.
Final Note
A side of white rice and your favorite homemade yum yum sauce makes this hibachi chicken meal even better. You can also add other veggies like mushrooms or broccoli.