Teriyaki Chicken and Rice that is crave able! This meal is on rotation in our house because everyone loves the sweet and salty combination of flavors. It’s a favorite for me because of how simple and quickly it comes together.
Teriyaki Chicken and Rice Tips:
Chicken thighs can sometimes have extra fat. I like to take a sharp knife or kitchen shears and remove the extra fat before adding to the marinade.
When making the rice, add some bone broth or chicken stock, along with sea salt to add extra flavor and additional minerals to your meal. It’s the only way we make rice in our home. Sometimes I like to add a bit of grass-fed butter once it’s all cooked to melt over the top to add more flavor and healthy fat. It is optional, so if you have another rice recipe that works for you, go for it!
Be sure to use toasted sesame oil. It adds a distinct flavor that will be missed if plain sesame oil is used.
FAQ:
What if I don’t have a grill?
You can bake the chicken on a wire rack inside of a cookie sheet. I would bake it on the wire rack for about 25 minutes at 375 degrees. Toward the last couple of minutes cooking, turn the broiler on to high for approximately 2-3 minutes. Watch closely so it does not burn. It will work in a pinch but the flavor from the grill outside takes this recipe to the next level.
How long will this last in the refrigerator?
About 4-5 days. In our house we are lucky if it lasts two days.
Can I freeze the cooked chicken and sauce?
Absolutely! I would not freeze it longer than two months in a glass container or ziplock bag.
Can I use chicken breasts instead of thighs?
Sure you can. I do however prefer chicken thighs because they absorb much more of the marinade and they are incredibly flavorful. Just know, the flavors won’t be as prominent with chicken breasts.
Prep Ahead:
I highly recommend marinating the chicken and making the sauce the night before. The next evening all you have to do is make rice (on the stove or in the Instant Pot), grill the chicken, and heat up the sauce. Dinner can be on the table in 30 minutes or less after a busy day.
Favorite Ingredients:
I really like using coconut aminos from Trader Joe’s. They are affordable (winning) and taste great.
For the pineapple juice I enjoy using a brand called Lakewood. It’s 100% pure juice with nothing added to it. It tasted like you juiced a fresh pineapple and the flavor comes through in the teriyaki sauce. It’s quite expensive on the Lakewood site but I buy it at Natural Grocer’s, Whole Foods, or Sprout’s. We make this meal enough that I wait until one of the three stores is having a sale on the juice and I stock up.
Why should I make it?
This recipe is healthy, packed with flavor, and so simple to make! After a day of homeschooling, kids activities, running errands, and cleaning the house, the last thing I want to do is spend several hours in the kitchen. I’m also not much of a takeout person so I need something quick that is going to nourish my family well.
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Teriyaki Chicken and Rice
Ingredients
- 2-3 pounds of boneless skinless chicken thighs (trimmed of extra fat if necessary)
- 1 ½ cups of filtered water
- ⅓ cup of coconut aminos (or regular soy sauce)
- 2 inch piece of fresh ginger cut into 3-4 slices (no need to peel)
- 4 whole garlic cloves smashed with the side of a knife and outer protective leaf removed
- 1 Tablespoon coconut sugar (brown sugar works too)
- 1 Tablespoon TOASTED sesame oil
- 1 teaspoon of sea salt (omit if using soy sauce)
- 1 ½ cups pure 100% pineapple juice
- ½ cup of honey
- ⅓ cup coconut aminos
- 3 Tablespoons of tomato paste
- 3 Tablespoons coconut sugar (brown sugar works too)
- 1 Tablespoon molasses* reduce by half if using brown sugar
- 2-4 teaspoons sriracha (I used 2 teaspoons because I have children)
- 2 inch piece of fresh ginger cut into 3-4 slices (no need to peel)
- 2 whole garlic cloves smashed with the side of a knife and outer protective leaf removed
- ¼ teaspoon of salt (omit if using soy sauce)
Instructions
Chicken Marinade:
First, pour filtered water, coconut aminos, ginger, garlic, coconut sugar, toasted sesame oil, , and salt into a large bowl. Stir with a large spoon until the salt and sugar are dissolved. Next add the into a large glass bowl. Stir until the ingredients are incorporated and the coconut sugar is dissolved. Trim chicken of any excess fat and add to marinade mixture. You can brine your meat 2-24 hours (overnight is best).
Teriyaki Sauce:
Add pineapple juice, honey, coconut aminos, tomato paste, coconut sugar, molasses, sriracha, ginger, garlic, and salt (if using) to a saucepan and stir. Cook on medium low heat until the mixture comes to a simmer and the sauce thickens. Allow mixture to simmer 15-20 minutes. Remove ginger and garlic pieces from sauce.
Next, remove chicken from marinade and grill on medium heat until cooked through about 5-7 minutes per side. You can also bake the chicken in the oven at 375 degrees for 30-35 minutes. You can turn the broiler on at the end if you want a little more of a charred finish like you will have on the grill. Your third option is to use a grill pan. When the chicken is done allow it to rest for a few minutes and then slice into strips.
Serve over chicken and rice.
Optional: serve with chopped green onion and sesame seeds.
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