919 Backyard BBQ; Hibachi Chicken & Fried Rice

For June, I wanted to share a summertime classic meal that we make almost weekly at the house. It’s great for a crowd, fairly simple and a pretty quick cook – hibachi chicken and fried rice on the griddle. 


  • 1 pack (6) Boneless/Skinless Chicken thighs – sliced into ½-1 inch cubes
  • Marinade: S&P, 2 T olive oil, 2 T soy sauce, 2 T sesame oil, 1 T rice vinegar, couple squirts of sriracha (if you want some spice) and ½ cup of Bachans Japanese BBQ Sauce (or any kind of teriyaki sauce)
  • Jasmine Rice (1-1½ cups for serving 2 people) – I usually like to make around 2-2½ cups to have some leftover fried rice with the chicken for the next day
  • 2-3 eggs
  • Some kind of green – zucchini or broccoli (or both) work well for this dish


  • First, you’ll want to cook the jasmine rice the day before – or at least a few hours before you’re cooking the rest. I always cook it in a rice maker, then let it sit in the fridge for a day before. I also like to go ahead and marinate the chicken with the above ingredients the day before, so when you’re ready to cook the next day, there’s a lot less prep!
  • Note: You could cook all of this on a couple of large skillets or one of those indoor breakfast griddles, but I always love using the blackstone for this. You have so much room and different heat zones for a smooth, easy cook.
  • When you’re ready to get to cooking, preheat the griddle to medium heat, add on your chicken and veggies and keep stirring frequently. Cook until everything looks nice and done. (Chicken thighs this way usually take around 10-12 minutes on medium heat.)
  • While the greens and chicken are cooking, melt a couple pats of butter and lay down your previously cooked rice on the griddle top, creating a square-ish shape that isn’t too thick so it can get crisped up nicely. 
  • Add your eggs to the griddle, scramble them up and, once done, stir the egg into the rice.
  • Next, add a good amount of soy sauce and a few dashes of sesame oil.
  • Keep stirring the rice around and add more soy sauce or sesame oil, as needed.
  • The fried rice should also take around 10-12 minutes. Once it starts to look darker brown and crispy, give it a quick taste test.
  • Pull everything off and combine for a delicious hibachi at home!

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