I’m in the Pacific Northwest, and if we know how to do anything out here, it is a GREAT chicken teriyaki. Teriyaki restaurants are probably just as common as Starbucks, out here, and for good reason. There really isn’t a better quick-and-easy meal than a salad with some sesame dressing, a scoop of rice, and some of this sticky, sweet-and-savory Blackstone Chicken Teriyaki.

Easy Blackstone Chicken Teriyaki Recipe

This is such an easy recipe, but it is easily one of my favorites. Plus, if you’re a teriyaki fan you’re going to freak out about this rub I’m about to introduce you to. Maui Wowee from Spiceology is the best thing I’ve found for teriyaki at home, and works great on seafood too.

If you don’t have it yet, order some up, but you don’t have to wait to make teriyaki. It’ll still be awesome marinated and cooked without the rub, promise. 😉

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Chicken Teriyaki shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

oil
chicken breasts
Maui Wowee Teriyaki Rub (optional)
white vinegar
sriracha**, optional
pineapple juice
soy sauce
brown sugar
ground ginger
garlic
cornstarch

Serve this with our Instant Pot Basmati Rice!

How to make Chicken Teriyaki on the griddle

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

Marinate

Place your chicken into a freezer baggie or other container. Mix together the marinade ingredients and add to the chicken. Marinate for 2-4 hours.

Make the sauce

Whip up your homemade teriyaki sauce. Let it chill in the fridge until you are ready to use it.

Preheat your griddle

Don’t go too hot. Medium to medium-low is about perfect!

Cook

Remove the chicken from the marinade, and sprinkle on the Maui Wowee rub, if you are using it. If you aren’t, give it a little salt, pepper, and garlic powder for good measure.

Cook for 3-5 minutes, or until the chicken is no longer pink.

Enjoy

Top with your homemade teriyaki sauce and serve with steamed white rice. Bonus points if you toss some asparagus, pea pods, green beans, or other veggies of your choice on the grill.

Our Grilled Togarashi Asparagus would be great here!

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Blackstone Chicken Teriyaki FAQ

Is chicken breast or chicken thigh better for teriyaki?

This recipe is photographed using chicken breasts, but I actually prefer chicken thighs for teriyaki. You can use either, and it’ll be great!

How do you store leftovers?

These are low-maintenance leftovers. Just toss it in a baggie or a storage container, covered, and keep it in the fridge for several days. This is a great one to use for lunches through the week!

What’s the best way to reheat leftovers?

The microwave works great! I told ya, low maintenance!

Want to grill instead? Try our Traeger Chicken Teriyaki!

More great recipes to love!

Pork Belly Burnt Ends
Smoked Brisket
Spatchcock Chicken
Pancit Bihon
Smoked Tater Tot Breakfast Casserole
Beer Can Chicken
Smoked Hamburgers
Smoked Chicken Thighs
Traeger Salmon
Traeger Pulled Pork
Smoked Tri-Tip
Poor Man’s Burnt Ends
Traeger Pulled Pork
Smoked Beef Ribs

Check out these great recipes too!

Yield: 6 servings

Blackstone Chicken Teriyaki

Name: Blackstone Chicken Teriyaki
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2 pound boneless skinless chicken breasts; 2 tablespoons Maui Wowee Teriyaki Rub*; 1/2 cup soy sauce; 1/4 cup white vinegar; 1/4 cup pineapple juice; 1 teaspoon sriracha**, optional; 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

This quick and easy chicken teriyaki recipe utilizes tender chicken breasts, marinated and then seared quickly on the Blackstone!

Prep Time 20 minutes

Cook Time 10 minutes

Marinating Time 4 hours

Total Time 4 hours 30 minutes

Ingredients

2 pound boneless skinless chicken breasts
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. Cut the chicken into chunks and place it into the marinade. Let it marinate in the refrigerator for 2-4 hours.
While the chicken is having its soak, 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, and when cut into bite-sized pieces this happens pretty quickly.
Serve with the homemade teriyaki sauce drizzled over alongside some steamed rice and a vegetable.

Blackstone Chicken Teriyaki