Traeger Flatrock Teppanyaki
Traeger Flatrock Teppanyaki
Ingredients
For the Chicken Marinade
- 2 pounds boneless chicken thighs, chopped
- 3 garlic, minced
- 2 tablespoons Traeger's anything rub, or as needed
- 1/2 cup Bachan’s sweet and spicy sauce
- 1 tablespoon chili oil
For the Vegetables
- 1 cup carrots, chopped
- 2 cups broccoli, florets
- 1/2 yellow onion, chopped
- 1 cup squash, chopped
- 2 tablespoons butter
- 2 garlic, minced
- 1 tablespoon sesame seed oil
- 2 tablespoons soy sauce
- 1 tablespoon Traeger's anything rub, or as needed
For the Fried Rice
- 1 1/2 cups cooked white rice, chilled is best
- 2 eggs
- 3 garlic, minced
- 1/4 white onion, chopped
- 2 tablespoons butter
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons Bachan’s Japanese barbecue sauce
- 1 teaspoon Traeger's anything rub, or as needed
For Serving
- 2 tablespoons Bachan’s Japanese barbecue sauce, for glazing chicken
Instructions
- 1
In a large bowl, combine the chopped boneless chicken thighs, 3 minced garlic cloves, 2 tablespoons of Traeger's anything rub, 1/2 cup of Bachan’s sweet and spicy sauce, and 1 tablespoon of chili oil. Mix thoroughly by hand until the chicken is well coated. Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably longer.
⏱️ 10 min
- 2
Preheat your Traeger flatrock griddle to medium-high heat. Ensure the surface is clean and lightly oiled.
⏱️ 5 min
- 3
Add 2 tablespoons of butter to a section of the hot griddle. Once melted, add the chopped carrots, broccoli florets, chopped yellow onion, and chopped squash. Season the vegetables with 1 tablespoon of Traeger’s anything rub, 2 minced garlic cloves, 1 tablespoon of sesame seed oil, and 2 tablespoons of soy sauce. Stir-fry the vegetables, tossing frequently, until they reach your desired tenderness, about 8-10 minutes. Once cooked, push the vegetables to a cooler section of the griddle or remove them to a bowl, reserving a portion for the fried rice.
⏱️ 10 min
- 4
On a clean section of the hot griddle, add 2 tablespoons of butter. Once melted, add 3 minced garlic cloves and 1/4 of a chopped white onion. Sauté for 2-3 minutes until fragrant and softened.
⏱️ 3 min
- 5
Add the 1 1/2 cups of cooked white rice to the griddle with the garlic and onion. Spread the rice out and break up any clumps, mixing it with the aromatics. Cook for 3-4 minutes, allowing some of the rice to crisp slightly.
⏱️ 4 min
- 6
Create a well in the center of the rice. Crack 2 eggs directly into the well and scramble them on the griddle until just cooked through. Once scrambled, mix the eggs thoroughly into the rice.
⏱️ 3 min
- 7
Add the reserved cooked vegetable mixture to the fried rice. Drizzle in 2 tablespoons of hoisin sauce, 2 tablespoons of soy sauce, and 2 tablespoons of Bachan’s Japanese barbecue sauce. Season with 1 teaspoon of Traeger's anything rub. Mix all ingredients thoroughly, ensuring the sauces are well distributed and the rice is heated through, about 3-5 minutes.
⏱️ 5 min
- 8
On a separate, clean section of the hot griddle, place the marinated chicken thighs. Cook, stirring and flipping occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 165°F (74°C). This will take approximately 8-12 minutes.
⏱️ 12 min
- 9
During the last few minutes of cooking, drizzle an additional 2 tablespoons of Bachan’s Japanese barbecue sauce over the chicken to create a glaze. Continue to cook, tossing the chicken, until the sauce is caramelized and clinging to the chicken.
⏱️ 2 min - 10
Serve the cooked chicken immediately alongside the fried rice and stir-fried vegetables. Enjoy your homemade Teppanyaki!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Traeger Flatrock Teppanyaki
For the Chicken Marinade
- 2 pounds boneless chicken thighs, chopped
- 3 garlic, minced
- 2 tablespoons Traeger's anything rub, or as needed
- 1/2 cup Bachan’s sweet and spicy sauce
- 1 tablespoon chili oil
For the Vegetables
- 1 cup carrots, chopped
- 2 cups broccoli, florets
- 1/2 yellow onion, chopped
- 1 cup squash, chopped
- 2 tablespoons butter
- 2 garlic, minced
- 1 tablespoon sesame seed oil
- 2 tablespoons soy sauce
- 1 tablespoon Traeger's anything rub, or as needed
For the Fried Rice
- 1 1/2 cups cooked white rice, chilled is best
- 2 eggs
- 3 garlic, minced
- 1/4 white onion, chopped
- 2 tablespoons butter
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons Bachan’s Japanese barbecue sauce
- 1 teaspoon Traeger's anything rub, or as needed
For Serving
- 2 tablespoons Bachan’s Japanese barbecue sauce, for glazing chicken
Instructions
- 1
In a large bowl, combine the chopped boneless chicken thighs, 3 minced garlic cloves, 2 tablespoons of Traeger's anything rub, 1/2 cup of Bachan’s sweet and spicy sauce, and 1 tablespoon of chili oil. Mix thoroughly by hand until the chicken is well coated. Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably longer.
⏱️ 10 min - 2
Preheat your Traeger flatrock griddle to medium-high heat. Ensure the surface is clean and lightly oiled.
⏱️ 5 min - 3
Add 2 tablespoons of butter to a section of the hot griddle. Once melted, add the chopped carrots, broccoli florets, chopped yellow onion, and chopped squash. Season the vegetables with 1 tablespoon of Traeger’s anything rub, 2 minced garlic cloves, 1 tablespoon of sesame seed oil, and 2 tablespoons of soy sauce. Stir-fry the vegetables, tossing frequently, until they reach your desired tenderness, about 8-10 minutes. Once cooked, push the vegetables to a cooler section of the griddle or remove them to a bowl, reserving a portion for the fried rice.
⏱️ 10 min - 4
On a clean section of the hot griddle, add 2 tablespoons of butter. Once melted, add 3 minced garlic cloves and 1/4 of a chopped white onion. Sauté for 2-3 minutes until fragrant and softened.
⏱️ 3 min - 5
Add the 1 1/2 cups of cooked white rice to the griddle with the garlic and onion. Spread the rice out and break up any clumps, mixing it with the aromatics. Cook for 3-4 minutes, allowing some of the rice to crisp slightly.
⏱️ 4 min - 6
Create a well in the center of the rice. Crack 2 eggs directly into the well and scramble them on the griddle until just cooked through. Once scrambled, mix the eggs thoroughly into the rice.
⏱️ 3 min - 7
Add the reserved cooked vegetable mixture to the fried rice. Drizzle in 2 tablespoons of hoisin sauce, 2 tablespoons of soy sauce, and 2 tablespoons of Bachan’s Japanese barbecue sauce. Season with 1 teaspoon of Traeger's anything rub. Mix all ingredients thoroughly, ensuring the sauces are well distributed and the rice is heated through, about 3-5 minutes.
⏱️ 5 min - 8
On a separate, clean section of the hot griddle, place the marinated chicken thighs. Cook, stirring and flipping occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 165°F (74°C). This will take approximately 8-12 minutes.
⏱️ 12 min - 9
During the last few minutes of cooking, drizzle an additional 2 tablespoons of Bachan’s Japanese barbecue sauce over the chicken to create a glaze. Continue to cook, tossing the chicken, until the sauce is caramelized and clinging to the chicken.
⏱️ 2 min - 10
Serve the cooked chicken immediately alongside the fried rice and stir-fried vegetables. Enjoy your homemade Teppanyaki!
⏱️ 1 min