Mushroom Teriyaki Chicken

Take your grill game up a notch or two with this teriyaki marinade. The longer the soak, the bolder the flavor!
Dish type
Ready in
65 minutes


  • 1 bottle KC Masterpiece® Honey Teriyaki Marinade®
  • 1 1/2 lbs boneless chicken breasts
  • 2 cups rice
  • 1 tbsp butter
  • 1/2 lb sliced mushrooms


Prep Time
30 minutes
Cook Time
35 minutes
Ready in
65 minutes
  1. Prep
  2. Reserve 1/2 cup of the KC Masterpiece® marinade, set aside.
  3. Arrange the chicken in a medium size bowl or resealable plastic container and pour in the remaining marinade. Turn meat until evenly coated, cover, and marinate in the fridge for 30 minutes or up to 12 hours for more flavor. When the chicken is done, discard any leftover marinade.
  4. Prepare rice according to package instructions.
  5. Preheat the oven to 350ºF. Heat the butter in a medium size skillet or frying pan over medium heat
  6. Cook
  7. Sauté the mushrooms in the butter until most of the liquid is evaporated. While the mushrooms are cooking, arrange the chicken in a single layer in a large baking dish. When the mushrooms are done, stir in the reserved Honey Teriyaki marinade and pour the mixture over the chicken.
  8. Bake for 35 minutes until cooked through. Make sure the meat reaches an internal temperature of at least 165ºF. Read more at
  9. Serve immediately over top the hot cooked rice. Read more at