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There’s something magical about hibachi cooking—the sizzle, the aroma, the smoky flavor, and the sheer excitement of watching ingredients dance across a blazing hot grill. If you’ve ever wished you could recreate that experience at home, you’re in for a treat. This Blackstone Hibachi Chicken and Vegetables recipe brings all the flair and flavor of a Japanese steakhouse right to your backyard.
With a Blackstone griddle, you get restaurant-quality searing, even heat distribution, and enough space to cook proteins and vegetables at once—just like the pros do. Not only is it incredibly fun to cook hibachi-style meals on the Blackstone, but it’s also surprisingly simple, making it perfect for busy weeknights or weekend gatherings.
Whether you’re new to using a griddle or a seasoned Blackstone fanatic, this recipe will help you create an easy and healthy hibachi meal with bold flavor and minimal fuss. Let’s get sizzling!
Ingredients for Blackstone Hibachi Chicken and Vegetables
For the Chicken:
- 1.5 pounds boneless skinless chicken thighs or breasts, diced
Juicy, lean protein that’s easy to cook and absorbs flavor well. - 2 tablespoons soy sauce (or tamari for gluten-free)
Adds umami depth and classic hibachi taste. - 1 tablespoon sesame oil
For nutty richness and that authentic hibachi aroma. - 1 tablespoon avocado or vegetable oil
High smoke point oil perfect for griddle cooking. - 1 teaspoon garlic (minced)
Adds a punch of savory flavor to the chicken. - 1 teaspoon ginger (minced or grated)
Enhances the flavor with warmth and a touch of spice.
For the Vegetables:
- 1 zucchini, sliced into half-moons
Mild and tender with a slight crunch—great for griddling. - 1 yellow squash, sliced into half-moons
Adds color and a slightly sweeter note than zucchini. - 1 small onion, sliced
Brings a mild caramelized sweetness to balance the dish. - 1 cup mushrooms, sliced
Earthy and meaty, mushrooms soak up flavor beautifully. - 1 tablespoon soy sauce
Adds seasoning to the veggies without overpowering. - 1 tablespoon butter or vegan butter
Adds richness and that signature hibachi gloss. - 1 teaspoon sesame oil (optional)
Optional extra for that classic finish.
For the Hibachi Sauce (Yum Yum Sauce):
- 1/2 cup mayonnaise
The creamy base for this beloved sauce. - 1 tablespoon ketchup
Adds a sweet, tangy undertone. - 1 teaspoon sugar or honey
For balance and subtle sweetness. - 1/2 teaspoon garlic powder
Savory kick to match the hibachi profile. - 1 tablespoon rice vinegar or apple cider vinegar
Adds just enough acidity to brighten the sauce. - 1 tablespoon melted butter
Luxurious touch that ties everything together. - Optional: pinch of paprika or cayenne
For color and a little spice.
How to Make Blackstone Hibachi Chicken and Vegetables
1. Prep Your Ingredients
Before turning on the griddle, make sure all your ingredients are prepped. Hibachi cooking is quick, so having everything ready will help you avoid burning or overcooking.
- Chop the chicken into bite-sized pieces.
- Slice zucchini, squash, mushrooms, and onion.
- Whisk together the Yum Yum sauce ingredients in a small bowl and refrigerate for at least 15 minutes.
Pro Tip: Marinate the chicken in soy sauce, garlic, and ginger for 15–30 minutes before cooking for deeper flavor.
2. Preheat the Blackstone Griddle
Set your Blackstone griddle to medium-high heat and allow it to fully preheat (about 10 minutes). You want that surface hot and ready to sear!
- Add avocado oil to the surface and let it shimmer.
3. Cook the Chicken
- Place the marinated chicken directly on one side of the griddle.
- Spread it out so each piece gets a good sear.
- Let it cook undisturbed for 2–3 minutes before flipping.
- Continue cooking and flipping until browned and cooked through (internal temp: 165°F), about 8–10 minutes total.
Pro Tip: Press lightly with your spatula for a good sear. Don’t over-stir!
4. Sauté the Vegetables
- On the other side of the griddle, add a bit more oil.
- Toss in onions first, cooking 2 minutes until slightly soft.
- Add the remaining vegetables and sauté for 5–7 minutes, stirring occasionally.
- Add soy sauce and butter for that signature hibachi sheen and flavor.
Pro Tip: Don’t overcrowd the veggies—they need space to sear, not steam.
5. Combine & Finish
- Once everything is cooked, you can either serve the chicken and vegetables separately or toss them together on the griddle for a final mix.
- Drizzle with a little extra soy sauce and sesame oil if desired.
Pro Tips for Perfect Hibachi on the Blackstone
- Use a dual-zone approach: Cook chicken on one side and veggies on the other to manage different cooking times.
- Keep it hot: The Blackstone excels when properly preheated—don’t rush this step.
- Add garlic toward the end: It burns quickly, so add it just before finishing the dish for max flavor and no bitterness.
- Butter is your best friend: A pat of butter toward the end brings restaurant-level taste.
- Invest in hibachi spatulas: These make flipping and mixing ingredients a breeze.
Serving Suggestions
Complete the Meal:
- Hibachi Fried Rice: Cook some day-old rice on the griddle with eggs, veggies, soy sauce, and a bit of butter.
- Yum Yum Sauce: Serve in a small bowl on the side for dipping or drizzling.
- Miso Soup or Ginger Salad: Add a light starter for that full Japanese steakhouse feel.
Drink Pairings:
- Green tea for a light and calming beverage.
- Cold sake or a Japanese beer like Sapporo for adult-friendly pairing.
- Sparkling lemonade for a family-friendly fizz.
Recipe Variations & Customizations
Protein Options:
- Shrimp Hibachi: Replace Chicken with Shrimp. Cooks fast and pairs well with garlic butter.
- Steak Hibachi: Use New York strip or sirloin—sear to medium-rare for tenderness.
- Tofu Hibachi: Great plant-based alternative; press and sear for crispy edges.
Vegetable Swaps:
- Bell peppers, broccoli florets, snap peas, or shredded carrots all make great additions.
Low-Carb or Keto:
- Skip rice and add more non-starchy vegetables.
- Use coconut aminos instead of soy sauce for lower sodium and carbs.
Gluten-Free Version:
- Replace soy sauce with tamari or coconut aminos.
- Use gluten-free mayonnaise in the sauce.
FAQs
Is hibachi healthy?
Yes! When made at home, hibachi can be a very healthy meal. It’s packed with lean protein, fresh vegetables, and cooked with minimal oil. Using a griddle lets you skip the deep frying while still getting that crispy, caramelized flavor.
Can I make this without a Blackstone griddle?
Absolutely. Use a large cast iron skillet or flat-top pan over high heat on your stove. Just ensure your pan is hot enough to sear like a griddle would.
What’s the difference between hibachi and teppanyaki?
Though often used interchangeably in the U.S., hibachi traditionally refers to a charcoal grill, while teppanyaki involves a flat griddle. This recipe follows the teppanyaki style but is commonly called hibachi in America.
Can I make this ahead of time?
You can prep all ingredients and even cook the chicken and veggies ahead. Store separately and reheat on the griddle or stovetop for the best texture.
How do I clean my griddle after making hibachi chicken?
After the griddle cools slightly (but is still warm), scrape off any food bits using a metal spatula. Pour some water onto the surface to deglaze it, then wipe clean with paper towels or a griddle-safe cloth. Finish by applying a light layer of oil to season it.
Can I use frozen vegetables or chicken?
You can, but for best texture, thaw them completely and pat them dry. Excess moisture can steam the food instead of giving that signature hibachi sear.
Don’t feel like whipping up the sauce from scratch? Any ready-made hibachi sauces worth buying?
Absolutely! If you’re short on time or just want the convenience, Terry Ho’s Yum Yum Sauce or Benihana’s Original Ginger Sauce are fantastic picks. They’re creamy, tangy, and packed with that classic Japanese steakhouse flavor—plus, you’ll find them at most major supermarkets or online with ease. if you want you can try this sauce as well.
Substitutes & Ingredient Alternatives
- Soy Sauce Alternative: Use tamari, coconut aminos, or low-sodium soy sauce.
- Chicken Alternative: Try turkey breast, firm tofu, or plant-based meat strips.
- Butter Substitute: Use ghee, vegan butter, or olive oil for a dairy-free option.
- Mayonnaise Alternative (for sauce): Greek yogurt or vegan mayo can be used.
Nutritional Information (Per Serving)
(Approx. for 1 serving out of 4)
- Calories: 410
- Protein: 36g
- Carbohydrates: 12g
- Fats: 24g
- Fiber: 3g
- Sugars: 5g
- Sodium: 890mg
Note: This includes sauce and vegetables. Values may vary based on exact ingredients and serving sizes.
Final Thoughts
Cooking Blackstone Hibachi Chicken and Vegetables at home is not only fun but incredibly satisfying. With sizzling sounds, savory aromas, and a deeply flavorful dish that comes together in minutes, it’s no wonder hibachi has become a favorite for many home cooks.
So grab your spatula, fire up that Blackstone griddle, and let the backyard hibachi show begin!
Have you tried making hibachi on the Blackstone? Share your favorite add-ins or sauces in the comments below!
Love hibachi? Check out our Fried Rice on Blackstone Recipe for another easy and delicious variation!
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