Teriyaki Chicken Recipe

We be serving our Teriyaki Chicken Recipe on our Rice Pilaf

Using a chafing dish, we’ll bake rice, enough to fill half of the pan, following our recipe.

Then, after the chicken is finished, we’ll put it right on top of the cooked rice, and serve. In the chafer, the rice will add moisture and wonderful taste to the chicken.

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Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.

Ingredients for Teriyaki Chicken Recipe

24 boneless, skinless, split chicken breasts
Oil for frying


1/2 cups of vegetable oil
1 tablespoon lemon juice
8 ounces soy sauce
1/2 cup grated fresh ginger
4 cups pineapple or orange juice
1/2 tablespoon pepper
1 onion cut up


2 cups chicken stock, canned is fine
1 cup pineapple juice
1/2 cup molasses
1 onion, chopped
1 tablespoon fresh grated ginger
12 cloves garlic, chopped
1/4 cup dark brown sugar
1/4 cup cornstarch

Directions for Teriyaki Chicken Recipe

1 day before the party, combine all the marinade ingredients. Refrigerate.

Either cut the chicken breasts into 1” pieces (better for a stand up buffet party because it’s easy for your party guests to eat,) or, leave them as is (better when your guests can ‘knife and fork it.‘

Place the chicken in a large mixing bowl, pour in the marinade, and mix it all around the chicken very well. Make sure the chicken is covered in the marinade, or use another kind of dish, or plastic bag(s.) Return to the refrigerator overnight.

The day of your party, follow our rice pilaf recipe, cutting the ingredients in half. Prep as directed, and place in the food pan of your chafing dish, and bake at 400° for 1+ hour, covered tightly in foil.

When the rice is nearly done baking, begin the chicken. Set up your largest frying pan on the stove with some oil heating. In the hot pan, brown the chicken, flipping them over. This should take just a few minutes.

Put the browned chicken onto a cooking sheet covered with foil and put it into the preheated oven for 5 minutes. Check a couple of pieces with your thermometer - you’re looking for 165° . When you get to that temp, cover the chicken with foil and set near the stove to keep warm.

Meanwhile, start another batch in your frying pan. Keep frying, baking, and covering cooked chicken.

The rice should be done by now. Remove it from the oven, open the foil, give it a stir, and put the cooked chicken pieces on top of the rice. Cover with foil.

Using the same frying pan, add a little more oil and saute the chopped onion until clear. Add the garlic at the end, then add in the rest of the sauce ingredients except the cornstarch. Bring to a boil and cook for 3 minutes. Then mix the cornstarch with a little pineapple juice, enough to make a thick liquid. Add the cornstarch to the boiling liquid. If it gets too thick, add a little juice. Pour it over the chicken in the chafing dish.

Add juice to thin the sauce if needed as the party progresses. And remember to check the water level under the food in the chafer. If you need to add more, always add boiling water

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