Blackstone Chicken Teriyaki Subs
AmericanChickenEasy20 minBy Northstar
Ingredients
Servings
4
- 1 0.5 lb boneless skinless chicken thighs or breasts, cut into 1-inch cubes
- 4 clove garlic, minced
- 0.5 cup teriyaki sauce, divided
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 onion, thinly sliced
- 6 oz mushrooms, thinly sliced
- 0 as needed vegetable oil for the griddle
- 0 to taste kosher salt and pepper
- 4 sub buns
- 8 slice provolone cheese
Instructions
- 1
Combine chicken, garlic, and ¼ cup teriyaki sauce in a zip-top bag. Massage and marinate in the fridge at least 1 hour or overnight.
- 2
Preheat Blackstone griddle to medium-high. Add oil, chicken, vegetables, and remaining ¼ cup teriyaki sauce. Season lightly with salt and pepper.
- 3
Cook 7-9 minutes, tossing a few times. Divide into 4 piles, top each with 2 slices of cheese, and cook until cheese melts.
- 4
Optionally toast sub buns cut-side down on the griddle. Serve chicken and veggies on buns with mayo, banana peppers, and extra teriyaki sauce.