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Flavorful Blackstone Hibachi Chicken and Shrimp Recipe with Easy Yum Yum Sauce

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A quick and fuss-free hibachi chicken and shrimp recipe cooked on a Blackstone griddle, paired with a creamy, tangy homemade yum yum sauce. Perfect for a flavorful weeknight dinner or a crowd-pleasing cookout.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 1/2 lb large shrimp, peeled and deveined
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated (optional)
  • Salt and black pepper, to taste
  • 2 tbsp unsalted butter
  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1–2 tsp sugar
  • Water to thin, as needed
  • 1 cup sliced onions
  • 1 cup sliced zucchini or mushrooms
  • 2 green onions, thinly sliced
  • Sesame seeds (optional)

Instructions

  1. Marinate the Proteins: In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1/2 tablespoon sesame oil, half the minced garlic, fresh ginger, and a pinch of salt and pepper. Toss to coat evenly. Repeat the same with shrimp in a separate bowl using the remaining soy sauce, sesame oil, and garlic. Let both marinate for at least 15 minutes.
  2. Make the Yum Yum Sauce: While the proteins marinate, whisk together mayonnaise, ketchup, rice vinegar, garlic powder, smoked paprika, and sugar in a small bowl. Adjust sweetness or tang to your liking, then thin with a teaspoon or two of water until it reaches a smooth drizzle consistency. Cover and refrigerate until ready.
  3. Prep the Vegetables: Slice onions, zucchini, or mushrooms and set aside.
  4. Heat the Blackstone Griddle: Preheat the griddle to medium-high (about 375°F). Brush a light coat of oil or butter to prevent sticking.
  5. Cook the Chicken: Spread the marinated chicken pieces on the hot griddle in a single layer. Let them sear without moving for about 3 minutes, then flip and cook another 3-4 minutes until fully cooked and golden brown. Remove and set aside.
  6. Cook the Shrimp: Add the shrimp to the griddle, cooking about 2 minutes per side until pink and opaque. Remove and set aside with the chicken.
  7. Sauté the Vegetables: Toss the sliced onions and zucchini (or mushrooms) onto the griddle. Add a tablespoon of butter or oil, season lightly with salt and pepper. Stir frequently for about 4-5 minutes until tender with a bit of char.
  8. Combine and Finish: Return chicken and shrimp to the griddle with the veggies. Toss everything together for a minute to meld flavors and heat through. Taste and adjust seasoning if needed.
  9. Serve: Plate the hibachi chicken and shrimp with vegetables, drizzle generously with the yum yum sauce, and sprinkle green onions and sesame seeds on top.

Notes

For gluten-free, substitute soy sauce with tamari or coconut aminos. Greek yogurt can replace mayonnaise for a lighter yum yum sauce but changes texture. Avoid overcrowding the griddle; cook in batches if needed. Use a spray bottle of water to control flare-ups. Let the yum yum sauce chill for a few hours for best flavor. Leftovers keep up to 3 days refrigerated; sauce up to 1 week.

Nutrition

Keywords: Blackstone hibachi, chicken and shrimp, yum yum sauce, hibachi recipe, outdoor cooking, griddle recipe, easy dinner, quick hibachi

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