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Savory Blackstone Hibachi Chicken Recipe with Creamy Yum Yum Sauce

blackstone hibachi chicken - featured image
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A quick and easy hibachi-style chicken grilled on a Blackstone griddle, served with a creamy, tangy yum yum sauce and sautéed veggies. Perfect for backyard cookouts or weeknight dinners.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tbsp mirin or dry sherry (optional)
  • 1 tsp sugar or honey
  • 1 cup sliced zucchini
  • 1 cup sliced mushrooms (cremini or white button)
  • 1 small onion, thinly sliced
  • 1 cup shredded cabbage (optional)
  • 2 tbsp vegetable oil
  • ½ cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • ½ tsp garlic powder
  • ½ tsp smoked paprika or regular paprika
  • Pinch of cayenne pepper (optional)
  • 2–3 tbsp water to thin the sauce
  • Chopped green onions (optional garnish)
  • Sesame seeds (optional garnish)
  • Lemon wedges (optional garnish)

Instructions

  1. In a medium bowl, combine soy sauce, sesame oil, minced garlic, grated ginger, mirin (if using), and sugar. Add chicken pieces and toss to coat evenly. Cover and let marinate at room temperature for 10-15 minutes (or longer in the fridge for deeper flavor).
  2. While the chicken marinates, whisk together mayonnaise, ketchup, rice vinegar, sugar, garlic powder, paprika, cayenne, and water in a small bowl. Adjust water to get a smooth, pourable consistency. Refrigerate until ready to serve.
  3. Preheat the Blackstone griddle to medium-high heat (around 375°F / 190°C). Let it heat thoroughly.
  4. Add 1 tbsp vegetable oil to the griddle. Toss in sliced onions, mushrooms, zucchini, and cabbage. Stir frequently and cook until veggies are tender but still slightly crunchy with a bit of char, about 8-10 minutes. Remove veggies and keep warm.
  5. Add remaining 1 tbsp oil to the griddle. Spread chicken pieces in a single layer. Let them sear without moving for 2-3 minutes, then flip and cook another 2-3 minutes until golden brown and cooked through (internal temperature 165°F / 74°C). Avoid overcrowding.
  6. Return cooked veggies to the griddle to warm through with the chicken for 1-2 minutes. Plate chicken and veggies, drizzle generously with creamy yum yum sauce, and garnish with chopped green onions and sesame seeds if desired. Serve immediately with lemon wedges.

Notes

Pat chicken dry before marinating for better browning. Keep griddle at medium-high heat for best sear. Adjust water in yum yum sauce for desired consistency. Sauce keeps up to 5 days refrigerated. Use tamari for gluten-free version. Leftovers reheat well in skillet with splash of water or extra sauce.

Nutrition

Keywords: Blackstone, hibachi chicken, yum yum sauce, grilled chicken, backyard cookout, easy dinner, creamy sauce, sautéed veggies

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