Bring the bold, sizzling flavors of your favorite Japanese steakhouse straight to your backyard with this Grilled Hibachi-Style Chicken with Vegetables! Juicy, marinated chicken is grilled to perfection alongside a colorful medley of crisp-tender veggies, all tossed in a savory-sweet garlic butter sauce that’s impossible to resist. It’s a fun, flavorful, and healthier alternative to takeout that captures the magic of hibachi-style cooking—no flat-top grill required.
Why You’ll Love This Recipe:
Big Hibachi Flavor at Home: Classic garlic butter and soy sauce bring out that signature savory taste.
Quick & Easy to Make: Simple ingredients and fast prep make this a perfect weeknight meal.
Juicy Chicken, Crisp Veggies: Grilling locks in moisture and adds smoky depth to every bite.
Customizable & Versatile: Swap in your favorite veggies or proteins for endless variations.
Better than Takeout: Fresh, flavorful, and lighter—plus no waiting on delivery!
Ingredients
This one brings the cozy—like a hug in edible form. Here’s what you’ll need:
Boneless, skinless chicken breasts: The star of the show! Cut into bite-sized pieces for quick cooking.
Soy sauce: Adds a savory depth and umami flavor that’s essential in hibachi cooking.
Sesame oil: This oil brings a nutty aroma and richness to the dish, enhancing the overall flavor.
Vegetable oil: Used for grilling, it has a high smoke point, perfect for achieving that nice sear.
Garlic powder: A must-have for that aromatic kick, it complements the chicken beautifully.
Onion powder: Adds sweetness and depth without the hassle of chopping onions.
Ground ginger: This spice gives a warm, zesty flavor that’s characteristic of hibachi dishes.
Salt and pepper: Essential seasonings to enhance all the flavors in your dish.
Broccoli florets: These add a vibrant green color and a satisfying crunch.
Sliced bell peppers: Any color works! They bring sweetness and a pop of color to your plate.
Sliced zucchini: This veggie cooks quickly and adds a lovely texture.
Sliced mushrooms: They absorb flavors well and add an earthy taste to the mix.
Chopped green onions: These provide a fresh, crisp finish to the dish.
Sesame seeds (optional): A delightful garnish that adds a nutty crunch and visual appeal.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Feel free to get creative! You can substitute chicken with shrimp or tofu for a different protein option, or add your favorite vegetables to make it your own.
How to Make Grilled Hibachi-Style Chicken with Vegetables
Step 1: Marinate the Chicken
Start by placing the bite-sized chicken pieces in a large bowl. Add soy sauce, sesame oil, garlic powder, onion powder, ground ginger, salt, and pepper. Mix everything well, ensuring each piece is coated in that flavorful marinade. This step is crucial! Marinating the chicken for at least 30 minutes allows the flavors to penetrate deeply, making every bite juicy and delicious. If you have time, marinate it longer for an even richer taste.
Step 2: Preheat the Grill
While the chicken is marinating, it’s time to preheat your grill or griddle. Set it to medium-high heat and add vegetable oil to prevent sticking. Preheating is essential because it ensures the chicken cooks evenly and gets that beautiful sear. A hot grill also helps lock in moisture, keeping your chicken tender and juicy. Let it heat for about 5 minutes before adding the chicken.
Step 3: Cook the Chicken
Once your grill is hot, add the marinated chicken pieces. Spread them out evenly to ensure they cook properly. Let them cook for about 5-7 minutes, stirring occasionally. You want to achieve a nice golden-brown sear on the outside while keeping the inside juicy. Use a meat thermometer if you have one; the chicken should reach an internal temperature of 165°F. This step is where the magic happens, so don’t rush it!
Step 4: Add the Vegetables
After the chicken is cooked through, it’s time to add the vegetables. Toss in the broccoli, bell peppers, zucchini, and mushrooms. Stir-fry them together with the chicken for another 5-7 minutes. You want the veggies to be tender-crisp, retaining some bite and vibrant color. This not only enhances the dish visually but also adds a delightful crunch that complements the chicken perfectly.
Step 5: Combine and Serve
Once everything is cooked, sprinkle the chopped green onions and sesame seeds over the chicken and vegetables. Give it a quick toss to combine all those wonderful flavors. Serve your Grilled Hibachi-Style Chicken with Vegetables hot, either on its own or over a bed of steamed rice or noodles. This dish is not just a meal; it’s an experience that brings everyone together around the table!
Tips for Success
Marinate the chicken longer for deeper flavor—up to 2 hours if you can!
Use a grill pan if you don’t have an outdoor grill; it works wonders indoors.
Don’t overcrowd the grill; give each piece space for that perfect sear.
Experiment with different vegetables based on what’s in season or your favorites.
Keep a close eye on cooking times to avoid overcooking the chicken.
Equipment Needed
Grill or Griddle: A traditional grill works best, but a stovetop griddle is a great alternative.
Mixing Bowl: Any large bowl will do for marinating the chicken.
Spatula or Tongs: Essential for flipping the chicken and veggies.
Meat Thermometer: Optional, but helpful for ensuring chicken is cooked through.
Variations
Protein Swaps: Substitute chicken with shrimp, tofu, or beef for a different flavor profile.
Vegetable Medley: Use seasonal vegetables like asparagus, snap peas, or carrots for a fresh twist.
Spicy Kick: Add a teaspoon of red pepper flakes or a splash of sriracha to the marinade for heat.
Gluten-Free Option: Ensure your soy sauce is gluten-free or use tamari for a similar taste.
Herb Infusion: Incorporate fresh herbs like cilantro or basil for an aromatic touch.
Serving Suggestions
Steamed Rice: Serve your Grilled Hibachi-Style Chicken with fluffy white or brown rice to soak up the delicious juices.
Noodles: Pair it with soba or udon noodles for a hearty meal.
Refreshing Drinks: Enjoy with iced green tea or a light beer to complement the flavors.
Presentation: Garnish with extra green onions and sesame seeds for a vibrant look.
FAQs about Grilled Hibachi-Style Chicken with Vegetables
Can I use frozen chicken for this recipe? Yes, you can use frozen chicken, but make sure to thaw it completely before marinating. This ensures the flavors penetrate well and the chicken cooks evenly.
What vegetables work best in Grilled Hibachi-Style Chicken with Vegetables? While broccoli, bell peppers, zucchini, and mushrooms are great choices, feel free to mix in seasonal veggies like asparagus or snap peas. The key is to choose vegetables that cook quickly and retain some crunch.
How can I make this dish spicier? For a spicy kick, add a teaspoon of red pepper flakes or a splash of sriracha to the marinade. This will elevate the flavor profile and give your dish a nice heat.
Can I prepare this dish ahead of time? Absolutely! You can marinate the chicken a few hours in advance or even the night before. Just keep it in the fridge until you’re ready to grill. This makes for a quick weeknight dinner!
Is Grilled Hibachi-Style Chicken with Vegetables gluten-free? Yes, this dish can be gluten-free! Just ensure you use gluten-free soy sauce or tamari. This way, you can enjoy all the flavors without any gluten concerns.
Final Thoughts
Cooking Grilled Hibachi-Style Chicken with Vegetables is more than just preparing a meal; it’s about creating moments. The aroma of marinated chicken sizzling on the grill fills the air, inviting everyone to gather around. Each bite bursts with flavor, and the colorful veggies add a delightful crunch. This dish is perfect for busy weeknights or casual gatherings, bringing a taste of Japan right to your table. Plus, it’s a healthy option that satisfies without sacrificing taste. So fire up that grill, and let this recipe become a cherished part of your culinary repertoire!
In a large bowl, combine the chicken pieces, soy sauce, sesame oil, garlic powder, onion powder, ground ginger, salt, and pepper. Mix well to coat the chicken evenly. Marinate for at least 30 minutes in the refrigerator for best flavor.
Preheat your griddle or grill over medium-high heat. Add the vegetable oil and allow it to heat up for a minute.
Add the marinated chicken to the griddle and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and has a nice sear.
Add the broccoli, bell peppers, zucchini, and mushrooms to the griddle. Stir-fry the vegetables with the chicken for an additional 5-7 minutes, or until the vegetables are tender-crisp.
Sprinkle the chopped green onions and sesame seeds over the chicken and vegetables. Toss everything together for a minute to combine flavors.
Serve hot, either on its own or over steamed rice or noodles.
Notes
For a spicier kick, add a teaspoon of red pepper flakes or a splash of sriracha to the marinade.
You can substitute the chicken with shrimp or tofu for a different protein option.
