Hibachi on the Blackstone (Chicken, Shrimp & Fried Rice)

Hibachi on the Blackstone is one of the most exciting and delicious meals you can prepare on your outdoor griddle. Inspired by the entertaining Japanese steakhouse experience, this recipe combines tender chicken, juicy shrimp, flavorful fried rice, and sautéed vegetables into one unforgettable meal. The large cooking surface of the Blackstone allows you to cook multiple components simultaneously, creating an authentic hibachi-style dinner right in your own backyard.

One of the biggest advantages of cooking hibachi on a Blackstone griddle is the incredible flavor that develops when ingredients cook directly on the hot flat-top surface. Chicken becomes beautifully caramelized, shrimp cooks quickly while remaining tender, and the fried rice absorbs all the savory flavors from the griddle.

Whether you’re hosting a family dinner, entertaining guests, or simply looking for a fun weekend meal, Blackstone Hibachi delivers restaurant-quality results with surprisingly simple ingredients.

Ingredients

For the Chicken

• 2 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• Salt and black pepper to taste

For the Shrimp

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• Salt and black pepper to taste

For the Fried Rice

• 6 cups cold cooked white rice (preferably day-old)
• 3 tablespoons butter
• 2 tablespoons vegetable oil
• 3 eggs, lightly beaten
• 1 medium onion, diced
• 1 cup frozen peas and carrots
• 3 cloves garlic, minced

Hibachi Sauce Ingredients

• ¼ cup soy sauce
• 2 tablespoons teriyaki sauce
• 1 tablespoon sesame oil
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Optional Vegetables

• Zucchini, sliced
• Mushrooms, sliced
• Broccoli florets
• Bell peppers
• Green onions

Optional Garnishes

• Sesame seeds
• Chopped green onions
• Fresh parsley
• Lemon wedges

How To Hibachi on the Blackstone (Chicken, Shrimp & Fried Rice)

Step 1: Prepare the Ingredients

Before heating the Blackstone, prepare and measure all ingredients.

Hibachi cooking moves quickly, so having everything ready is essential.

Cut:

• Chicken into bite-sized pieces
• Vegetables into uniform sizes
• Shrimp cleaned and dried

Step 2: Preheat the Blackstone

Preheat the Blackstone griddle to:

Medium-High Heat

Allow the surface to become fully hot.

Create separate cooking zones if possible.

Step 3: Prepare the Hibachi Sauce

In a bowl combine:

• Soy sauce
• Teriyaki sauce
• Sesame oil
• Oyster sauce
• Garlic powder
• Onion powder

Whisk thoroughly.

Set aside.

Step 4: Cook the Chicken

Add oil to one side of the griddle.

Place chicken on the hot surface.

Season lightly with salt and pepper.

Cook for:

6 to 8 minutes

stirring occasionally.

Add butter during the final few minutes.

Pour a portion of the hibachi sauce over the chicken.

Continue cooking until chicken reaches:

165°F (74°C)

Transfer to a warming area.

Step 5: Cook the Shrimp

Add oil and butter to another section of the griddle.

Place shrimp onto the hot surface.

Season lightly.

Cook for:

2 to 3 minutes per side

until:

• Pink
• Opaque
• Slightly caramelized

Add a small amount of hibachi sauce.

Transfer to a warm section.

Step 6: Cook the Vegetables

Add butter and oil.

Cook:

• Onion
• Zucchini
• Mushrooms
• Broccoli

Cook for:

5 to 7 minutes

until tender but slightly crisp.

Season lightly.

Move vegetables to the warming area.

Step 7: Prepare the Fried Rice

Add butter and oil to the griddle.

Add diced onion.

Cook for:

2 minutes.

Add garlic.

Cook for:

30 seconds.

Step 8: Scramble the Eggs

Push vegetables aside.

Pour beaten eggs onto the griddle.

Scramble until fully cooked.

Chop into small pieces.

Step 9: Add Rice

Spread cold cooked rice onto the griddle.

Break apart any clumps.

Cook for:

4 to 5 minutes

allowing slight crisping.

Step 10: Combine Ingredients

Mix together:

• Rice
• Eggs
• Peas and carrots
• Onions

Pour remaining hibachi sauce over the rice.

Cook for:

3 additional minutes.

Step 11: Final Assembly

Serve fried rice topped with:

• Chicken
• Shrimp
• Vegetables

Garnish as desired.

Serve immediately.

You Must Know

1. Use Day-Old Rice

Fresh rice contains too much moisture.

Cold rice creates authentic fried rice texture.

2. Prep Everything First

Hibachi cooking moves quickly.

Mise en place is critical.

3. Don’t Overcrowd the Griddle

Overcrowding causes steaming rather than browning.

4. Chicken Thighs Stay Juicier

Although breasts work well, thighs provide extra moisture.

5. Shrimp Cooks Quickly

Overcooked shrimp becomes rubbery.

Watch closely.

6. Butter Adds Authentic Flavor

Japanese steakhouses often use generous amounts of butter.

7. Medium-High Heat Works Best

Extremely high heat may burn sauces.

Topping Variations

Yum Yum Sauce

Drizzle homemade or store-bought Yum Yum sauce over everything.

Spicy Hibachi

Add:

• Sriracha
• Chili garlic sauce
• Red pepper flakes

Garlic Butter Style

Add extra garlic butter before serving.

Teriyaki Lovers Version

Drizzle additional teriyaki sauce.

Sesame Crunch

Top with:

• Toasted sesame seeds
• Crispy fried onions

Extra Protein

Add:

• Steak
• Scallops
• Lobster

Make It A Meal

Traditional Japanese Steakhouse Dinner

Serve with:

• Miso soup
• Ginger salad

Asian-Inspired Feast

Pair with:

• Egg rolls
• Potstickers
• Crab Rangoon

Family Dinner

Serve alongside:

• Steamed vegetables
• Side salad
• Fresh fruit

Outdoor Cookout

Add:

• Grilled corn
• Skewers
• Appetizers

Party Buffet

Create a hibachi bar with:

• Multiple proteins
• Sauces
• Vegetables

Pro Tips

1. Use Cold Rice

Refrigerate rice overnight for best results.

2. Dry the Shrimp

Pat shrimp dry before cooking.

This improves browning.

3. Create Heat Zones

Use different areas of the Blackstone for various ingredients.

4. Keep Ingredients Moving

Frequent stirring prevents burning.

5. Use High-Quality Soy Sauce

Better soy sauce significantly improves flavor.

6. Cook Proteins Separately

This prevents overcooking.

7. Add Sauce Gradually

Too much sauce can make fried rice soggy.

8. Use Unsalted Butter

Allows better control over seasoning.

9. Clean While Cooking

Scrape excess residue between ingredients.

10. Serve Immediately

Hibachi tastes best fresh off the griddle

Recipe FAQs

What rice works best for hibachi fried rice?

Long-grain white rice or jasmine rice works exceptionally well.

Can I use frozen shrimp?

Yes.

Thaw completely and pat dry before cooking.

Can I make this with steak instead?

Absolutely.

Steak is a classic hibachi protein.

How long do leftovers last?

Store leftovers in the refrigerator for:

3 to 4 days.

Can I freeze hibachi leftovers?

Yes.

Freeze for up to:

2 months.

What sauces are commonly served with hibachi?

Popular sauces include:

• Yum Yum sauce
• Ginger sauce
• Teriyaki sauce

Can I cook everything indoors?

Yes.

A large flat-top griddle or skillet can be used.

Why is my fried rice mushy?

Fresh rice or too much sauce often causes mushiness

Hibachi on the Blackstone (Chicken, Shrimp & Fried Rice)

Print Recipe

• Author: Brandy
• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour
• Yield: 8 1x
• Category: Main Course
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

• 8 cups cooked white rice 2.5 cups dry = 8 cups cooked
• 1 lb large shrimp raw, peeled & deveined
• 1 lb chicken breast pound thin with meat mallet
• 1.5 cups carrots sliced
• 1 yellow onion large dice
• 3 cups broccoli florets
• 2 zucchini bite size pieces
• 16 oz mushrooms halved/quartered
• 4 eggs
• 2 tbsp canola oil
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• Soy sauce
• Teriyaki Sauce
• 8 tbsp salted butter softened
• 3 cloves garlic minced

Instructions

1. DAY BEFORE: Cook rice according to package directions
   8 cups cooked white rice
2. Once rice is cooked, fluff to separate the granules as much as possible. Then, transfer to a rimmed baking sheet. Refrigerate overnight so it dries out a bit. You can lightly cover with plastic wrap but don’t seal tightly.
3. To make Garlic Butter: In a medium bowl, mix together softened butter and minced garlic and mix well. Set aside. (Quick way to soften butter: 50% at 30 seconds)
   8 tbsp salted butter , 3 cloves garlic
4. Haul everything out to the Blackstone! Turn entire griddle to medium high heat. (I have a bar cart to hold all of my tools, oils, cleaning supplies.)
5. On right side of griddle, lower heat to medium-low and add silicone ring to griddle. Add 1 tsp of garlic butter inside ring. Once butter is melted, crack eggs into ring and lightly scramble beaten eggs. Remove ring and scoop eggs together and move to outer edge of griddle (it’s cooler there) or a plate off the griddle. If you don’t have a silicone ring – I recommend placing one of your spatulas at the back so the eggs dont run off.
   4 eggs
6. Add 2 tbsp canola oil (squirt bottle) to middle of griddle. Add broccoli, zucchini, onion, carrots and mushrooms to griddle. Saute until softened and starting to brown, about 5-7 minutes. Add 2 tsp garlic butter and 1-2 tbsp Teriyaki to veggies and toss. Scoop veggies together and move to the right side of the griddle.
   1.5 cups carrots, 1 yellow onion, 3 cups broccoli florets, 2 zucchini, 16 oz mushrooms, 2 tbsp canola oil, Teriyaki Sauce
7. On left, add cooked rice, healthy squirt of canola oil, sprinkle of salt and pepper and 1 tbsp soy sauce. Mix it well so it gets coated. Add in 4 tbsp garlic butter. Using spatulas, toss rice so that it is thoroughly coated in the garlic butter. Add eggs to rice and combine.
   8 cups cooked white rice
8. Press the rice into the griddle with large spatula so it has a chance to brown and get a little crispy. Keep tossing and pressing until the rice is done to your liking – about 5 minutes. Push rice to right side and turn burner down on right to low.
9. One the left side, add squirt of oil. Place chicken breasts on griddle. Sprinkle with salt, pepper and garlic salt. Sprinkle over rice & veggies too. Cook 2 min. Turn chicken and cook 2 min more. Using a knife and fork, slice chicken breasts into bite-sized pieces.
   1 lb chicken breast, 1 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp salt
10. Add shrimp onto griddle and sprinkle with garlic powder, salt and pepper. Heat for 2-3 minutes per side of shrimp. Add remaining butter, shake of soy sauce and 1 tbsp teriyaki sauce to chicken and shrimp. Toss until cooked.
    1 lb large shrimp, Soy sauce
11. Serve rice onto four plates and top with veggies and finally chicken and shrimp. Garnish with sesame seeds and serve with a side of yum yum sauce and fresh ginger.