Hibachi-Style Grilled Chicken with Garlic Butter and Scallions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs grilled hibachi-style, glazed with garlic butter and topped with crisp scallions, bringing the flavors of Kenzi Hibachi Express to your kitchen. This japanese-inspired chicken ready in about 25 minutes pairs pounds boneless chicken thighs, unsalted butter, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small saucepan, melt 4 tbsp unsalted butter over medium heat; add 4 minced garlic cloves and cook for 2 minutes until fragrant but not browned; stir in 3 tbsp soy sauce and 2 tbsp mirin, simmer for 1 minute, then remove from heat and set garlic butter sauce aside.
  2. Step 2: Season 1.5 pounds boneless chicken thighs with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 2 tbsp vegetable oil in a large cast-iron skillet or grill pan over medium-high heat until shimmering; add chicken thighs and cook for 5-6 minutes per side until golden brown and cooked through with internal temperature of 165°F.
  4. Step 4: Pour half of the prepared garlic butter sauce over the chicken, turning to coat well and cook for an additional minute until sauce thickens slightly.
  5. Step 5: Remove chicken from heat, drizzle remaining garlic butter sauce on top, and garnish with 1/2 cup thinly sliced scallions before serving for a rich, savory finish.

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Frequently asked questions

How long does Hibachi-Style Grilled Chicken with Garlic Butter and Scallions take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Hibachi-Style Grilled Chicken with Garlic Butter and Scallions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.

Can I substitute ingredients in Hibachi-Style Grilled Chicken with Garlic Butter and Scallions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hibachi-Style Grilled Chicken with Garlic Butter and Scallions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Hibachi-Style Grilled Chicken with Garlic Butter and Scallions?

Japanese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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