Teriyaki Chicken With Rice Man Cometh

 

 

Many years ago, my mom, brother, and I took a trip to Maine to visit family for Thanksgiving. My mom came from a big family—six siblings in total—so we spent one night with each of them. And every night, without fail, we were treated to an incredible feast.

But the very first night stands out in my memory like it happened yesterday. That meal was, without question, the most delicious thing I had ever tasted up to that point in my life. In fact, it was so good that I found myself sneaking into the fridge in the middle of the night to steal another piece of that heavenly chicken.

Who caught me, you ask? None other than my uncle—the culinary mastermind behind the dish—who was also trying to sneak a bite for himself! It was in that moment, under the soft glow of the fridge light, quietly savoring our stolen chicken, when I finally got him to spill his secret recipe.

To this day, 25 years later, I still treasure that recipe. It’s become a staple in my kitchen, part of a beloved rotation that my husband calls “a favorite,” and it continues to be a hit with my siblings and their families, too.

Here’s the funny thing—you’d think this dish had taken hours of meticulous effort, given how incredible it tasted. But the truth? It’s actually a pretty simple recipe.

The only “painstaking” part was that my uncle had to grill it outside in the freezing cold—this was Maine in November, after all! That’s probably why he was so reluctant to hand over the recipe. He didn’t want to give away his secret… not that it was some complex culinary masterpiece, but that it was deceptively easy. The magic was all in the flavor—but it was his fuss over us that made it possible.

Teriyaki Chicken

As I mentioned, my uncle had grilled his famous teriyaki chicken—and that’s how I’ve always made it, too. But recently, I moved into an apartment where grills aren’t allowed, so I had to get a little creative. The solution? The crockpot! Granted, you won’t have the grill marks, but let me tell you, it’s a game-changer. Same mouthwatering flavor, just a new, easier method that’s perfect for apartment (or condo) living.

Here’s the magic trick: Let that chicken bathe in the marinade for at least a full day—two days if you really want to wow your taste buds!

Crockpot Method:

Ingredients:

• 2-3 lbs of boneless/skinless chicken breasts, Sliced Into 2″ Pieces
• Kikkoman Teriyaki Sauce (20 Oz) per my uncle, or you can use any store brand of teriyaki sauce
• Gallon Sized Baggie
• 1 Can of Pineapple Rings

Instructions:

• Prep the Chicken:
  Pat the chicken dry with paper towels, then trim off any excess fat, tendons, and skin.
• Slice & Marinate:
  Cut the chicken into 2-inch pieces and place them into a gallon-sized zip-top bag. Pour in the marinade, reserving about 1 cup to use later. Seal the bag, gently toss to coat, and refrigerate for at least 24 hours (up to 48 for maximum flavor).
  Be sure to wash your hands and any utensils used with soap and hot water.
• Slow Cooker Setup:
  After marinating, drain the chicken and place it in the bottom of your crockpot. (Tip: Use a crockpot liner for easy cleanup.)
• Add Reserved Marinade:
  Pour the reserved 1 cup of marinade over the chicken.
• Cook Low & Slow:
  Cover and cook on low for 2 hours. Give it a gentle stir, then continue cooking for another 2 hours.
• Add Pineapple:
  With about 30 minutes left, drain the pineapple slices and layer them over the top of the chicken.

Grilling Method (Using Same Ingredients):

• Prep the Chicken:
  Pat the chicken dry with paper towels and trim off any excess fat, tendons, and skin.
• Marinate:
  Place the whole chicken breasts into a zip-top bag and pour in the marinade, reserving about 1 cup for later. Seal the bag, toss gently to coat, and refrigerate for at least 24 hours (up to 48 for more flavor).
  Be sure to wash your hands and clean your utensils with soap and water after handling raw chicken.
• Prepare the Grill:
  Preheat your grill by turning all burners to high. Close the lid and let the grill heat up for 10-15 minutes.
  Oil the grates by dipping a paper towel in oil, gripping it with tongs, and rubbing it across the grates to prevent sticking. Or use cooking spray prior to heating up the burners.
• Adjust Heat Zones:
  If needed, adjust the burners to create a hot zone and a cooler zone for indirect heat. This is great for finishing chicken without burning it.
• Grill the Chicken:
  • Grill Temp: Medium-high (around 400°F / 204°C)
  • Time: 6–8 minutes per side
  • Tip: Flip the chicken only once to get a good sear. If the chicken is thick, use the indirect heat zone to finish cooking without burning.
  • Check for Doneness:
    Always check the internal temperature with a meat thermometer. The chicken should reach 165°F (74°C) for safe and juicy meat.
  • Brush with Marinade:
    During the last 5 minutes of grilling, brush the reserved marinade onto both sides of the chicken. Be careful not to burn it.
• Grill the Pineapple:
  Once the chicken is cooked, set it aside. Grill the pineapple slices for a few minutes until you get grill marks and they are warmed through.

And THE Perfect Side Goes To…

The chicken my uncle made was so incredible that I honestly can’t remember what he served alongside it. I’m sure whatever it was was just as delicious, but I opted to pair it with another family favorite. This dish is as loved in our family as the chicken itself, and it’s the perfect side. It’s technically brown rice, but we call it “Riceman Cometh.”

Here’s the story:  Whenever my sister-in-law, Jenny O, wanted to get us all to visit, all she had to do was say, “rice man cometh,” and we’d all rush to her house—no matter the distance! She knew this was the best way to get us all together for an unforgettable meal. Words can’t do justice to this side dish. It’s incredibly simple yet unbelievably delicious. It had to be to stand up to that teriyaki chicken. It originally comes from the recipe book Puns and Plovers by Shirley Oest and Constance Moore — and of course, we have to give credit where credit is due. Shirley, by the way, is Jenny’s Mom!

Once it hits the oven, the tantalizing smells will start to fill the house, teasing you for the next 90 minutes as it cooks. Just like the teriyaki chicken recipe, I had to work my magic to get Jenny O to share this family gem with me. I’m not sure why she hesitated, but I have a feeling it was because she loved having her family gather around her table.

I truly believe these two recipes were meant for each other—like culinary soulmates on the same plate! 

Let’s make it!

Ingredients:

• 1 Medium Onion, Finely Chopped
• 1-1/2 Cups Uncle Ben’s Original Long Grain White Rice (NO substitutions)
• 1 Can of Campbell’s Beef Broth (NO substitutions)
• 1 Can of Campbell’s Beef Consommé (NO substitutions)
• 1/2 Stick of Butter, Cut Into Small Pieces
• Morton’s Nature’s Seasoning (to taste)

Instructions:

• Preheat oven to 350°
• Mix all the ingredients together in a 1-1/2 Quart covered casserole dish
• Sprinkle the top with desired amount of Nature’s Seasoning (Salt & Pepper will work, too)
• Bake for 90 minutes, covered.
• Remove from oven, stir and serve!

We’d Love to See Your Creations!

Tried these recipes—or any of the many mouthwatering dishes from our in-room cookbook, Savor The Stay Recipe Collection—during your stay? We’d love to see what you’ve whipped up! Whether it’s a picture-perfect breakfast, a cozy dinner, or a sweet treat that made your getaway even more special, snap a photo and send it to us at reservations@premiumbeachcondos.com. Got a recipe of your own that you made while staying with us? Send it our way with your pics—we love discovering new guest creations, especially when they’re enjoyed with a view of the sunset!

Your dish might be featured on our social media pages, where we want to showcase the delicious talents of our guests. You could even inspire fellow guests to try their hand at your favorite recipe or one of ours!

So go ahead, show off those kitchen skills and share the love.

Bon appétit and happy sharing!