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

Blackstone hibachi chicken and shrimp - featured image
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A quick and easy hibachi-style chicken and shrimp recipe cooked on a Blackstone griddle, served with a creamy, tangy homemade yum yum sauce. Perfect for a flavorful, restaurant-quality meal at home.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 12 large shrimp, peeled and deveined
  • 2 tablespoons vegetable oil (or avocado oil)
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 teaspoon sesame oil
  • Salt and freshly ground black pepper, to taste
  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon sugar
  • 2 tablespoons melted butter
  • 1–2 teaspoons hot sauce (optional)
  • Chopped green onions for garnish (optional)
  • Steamed white rice or fried rice (optional)
  • Grilled vegetables like mushrooms, zucchini, or bell peppers (optional)

Instructions

  1. Marinate the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon vegetable oil, minced garlic, salt, and pepper in a medium bowl. In a separate bowl, marinate shrimp with ½ tablespoon soy sauce and ½ tablespoon vegetable oil. Let both marinate for 15 minutes.
  2. Make the yum yum sauce by whisking together mayonnaise, ketchup, rice vinegar, garlic powder, smoked paprika, sugar, melted butter, and hot sauce if using. Cover and refrigerate until ready to serve.
  3. Preheat the Blackstone griddle to medium-high heat (around 375°F / 190°C). Lightly oil the surface to prevent sticking.
  4. Cook the chicken pieces in a single layer on the griddle for 3-4 minutes without moving, then flip and cook another 3-4 minutes until cooked through and golden brown (internal temperature 165°F / 74°C).
  5. Push the chicken to one side of the griddle and cook the shrimp for about 2 minutes per side until pink and opaque. Drizzle sesame oil over the shrimp towards the end of cooking.
  6. Mix the chicken and shrimp together on the hot griddle for a final minute to blend flavors. Adjust seasoning with salt or soy sauce if needed.
  7. Serve the hibachi chicken and shrimp with a generous drizzle or side of yum yum sauce. Garnish with chopped green onions if desired.

Notes

Do not overcrowd the griddle to ensure proper searing. Keep shrimp cooking time short to avoid rubbery texture. The yum yum sauce can be made ahead and stored in the fridge for up to a week. Use fresh garlic for best flavor. For vegetarian or vegan versions, substitute chicken and shrimp with tofu or seitan and use vegan mayo and coconut oil instead of butter.

Nutrition

Keywords: hibachi, Blackstone, chicken, shrimp, yum yum sauce, easy dinner, grilled, quick recipe, savory, outdoor cooking

Find it online: https://leilameals.com/savory-blackstone-hibachi-chicken-and-shrimp-recipe-with-easy-yum-yum-sauce/