Hibachi Chicken
Juicy Hibachi Chicken cooked to perfection and tossed in a rich, savory sauce – bring the flavors of your favorite Japanese grill right to your home!
HIBACHI IN UNDER A HALF HOUR
I don’t know about you guys, but, I’m all about Hibachi Chicken….well really, Hibachi Steak, Hibachi Fried Rice, Hibachi Vegetables and well, really, anything Hibachi (special shout out to Yum Yum Sauce too!) It’s my favorite birthday meal. I can’t get enough. So, why not make our own Hibachi Chicken with just a handful of ingredients at home (for much cheaper!) After I shared the Hibachi Steak recipe, y’all loved it and wanted the chicken recipe, so I know you’ll love this one too!
Made this for my family and everyone loved it and said I should have made more! Excellent recipe and I wouldn’t change a thing!
– Mae
FREQUENTLY ASKED QUESTIONS:
No problem, just use something else. A cast iron skillet will work or a wok. A regular skillet will also work in a pinch!
You could cook the chicken whole and then cut it up at the end. But in doing so, you will not have the sear texture all over each bite. Also, by cutting the chicken up before cooking, you allow the flavor to marinate and coat all sides of every bite of the chicken, bringing more flavor.
If you would like to add vegetables while cooking, I would recommend cooking them on different ends of the pan or in separate pans and then adding them together at the end. Vegetables tend to cook at a different rate than meat, and you don’t want to overcook one while waiting for the other. By cooking in separate pans and adding them together at the end, you have more control over the doneness and texture of each item.
Yes of course!
Yes! I don’t own one so I haven’t personally tried it but a Blackstone is a like one giant outdoor hibachi grill – ha! Then, you don’t need to worry about cooking in batches. You can cook everything right there at the same time.
Hibachi Chicken should be stored in an airtight container in the refrigerator for 3-4 days.
To Freeze: Place in a freezer-safe container or a Ziplock and remove as much air as possible. It can freeze for up to 3 months. You can freeze for up to 6 months if you vacuum pack. Thaw in the refrigerator overnight before reheating.
To Reheat: You can place it in a skillet or back on the griddle and heat it over medium to low heat, stirring occasionally until thoroughly heated. You add another tablespoon of oil to the pan to help keep it from sticking. Be sure your pan is hot before adding the meat.
Sure, season your chicken in the spice mixture as usual. Preheat the oven to 380F for a few minutes. Spray the basket with cooking spray, cook the chicken for 7-11 minutes at 380F. Once the chicken has cooked, place it in a bowl and add teriyaki sauce and butter. Coat with sauce and butter, serve and enjoy. Make sure chicken reaches 165F internally. I like to shake the basket halfway through cooking too so it all cooks evenly.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- chicken breast– you can also use chicken thighs.
- soy sauce – I like to use low sodium soy sauce as the teriyaki sauce has sodium as well.
- garlic powder, onion powder and pepper – for even more color, try adding a bit of paprika as well.
- vegetable oil– avocado oil, grapeseed oil, and peanut oil all have high smoke points, which is extremely important when making Hibachi Chicken (or steak or veggies!)
- minced garlic – if you have time, try and use freshly minced garlic, it really adds so much flavor instead of the jarred stuff.
- butter– you can use salted butter or unsalted butter. You could also use ghee, which will handle the high heat with Hibachi cooking.
- teriyaki sauce – if you need a substitute, try mirin.
HOW TO MAKE HIBACHI CHICKEN:
In a medium mixing bowl, combine the chicken, soy sauce, garlic powder, onion powder, and pepper. Let the chicken marinate for 10-15 minutes.
Preheat a large griddle or a large skillet over medium-high heat. Add the oil to the griddle. Once the oil is heated, add your chicken and garlic. Cook the chicken for about 2 minutes.
Add the butter and teriyaki sauce. Cook the chicken until it reaches an internal temperature of 165°F, about 2 to 3 minutes.
Transfer your chicken to a plate and enjoy.
CRAVING MORE RECIPES?
Hibachi Chicken (+Video)
Ingredients
- 1 pound chicken breast, cut into 1-inch pieces
- 1 Tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon pepper
- 1 Tablespoon oil (vegetable, avocado or olive oil)
- 2 teaspoons minced garlic
- 2 Tablespoons butter (can use salted or unsalted)
- 1 Tablespoon teriyaki sauce
Instructions
- In a medium mixing bowl, combine 1 pound chicken breast, cut into 1-inch pieces, 1 Tablespoon soy sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder and ½ teaspoon pepper. Let the chicken marinate for 10-15 minutes.
- Preheat a large griddle or a large skillet over medium-high heat.
- Add 1 Tablespoon oil to the griddle. Once the oil is heated, add the marinated chicken and 2 teaspoons minced garlic. Cook the chicken for about 2 minutes.
- Then add 2 Tablespoons butter and 1 Tablespoon teriyaki sauce. Cook the chicken until it reaches an internal temperature of 165°F (about another 2 to 3 minutes.)
- Transfer your chicken to a plate and enjoy.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Wanted an easy hibachi recipe and was delicious! Thank you!
Thanks so very much! Appreciate you taking the time to come back and comment!
Made this for my family and everyone loved it and said I should have made more! Excellent recipe and I wouldn’t change a thing!