Kaiko San Chicken (Teriyaki Chicken)

Both my brother and I were born in Japan, and even though we returned to the States when I was young it remains one of my favorite places. My mother had a woman who would come daily and help with the children, cook, clean…my mother had it quite good. Kaiko San gave me some of my first memories of meals shared around the table, this chicken recipe was one of her signature dishes and one we continued to eat long after leaving Japan.

This recipe is an adaptation of the chicken Kaiko used to make…it is without a doubt the best Teriyaki Chicken I’ve ever eaten.

  • Ingredients

    12 boneless skinless chicken thighs

    1 TBSP grated ginger

    ½ tsp grated garlic

    ½ cup Tamari or Coconut Aminos

    2 TBSP sake or dry vermouth

    ¼ cup coconut palm sugar

    In the name of saving time I have mined rather than grated the ginger and garlic, thinking how big a difference can it make? Answer: It makes a difference…if you have the time grate the ginger and garlic on the small side of your cheese grater.

  • Directions

    Mix all ingredients together and pour over the chicken thighs. Marinate a minimum of 1 ½ hours (I let mine go overnight), rotating them occasionally.

  • 1. Take chicken out of the refrigerator ½ hour before you want to cook, allowing it to come up to room temperature. This step isn’t crucial, but you’ll end up with moister chicken if you do.

    2. Bake, basting frequently, until tender and deep mahogany in color–about an hour. If chicken begins to dry out, cover with tinfoil.

    This goes well with cauliflower rice and snow peas.