Shoyu Chicken

⏱ 100 mins 🍽 12 serving(s) 🏷 Chicken Thigh & Leg

This Hawaiian shoyu chicken is a beloved island dish, perfect with steamed rice. The name 'shoyu' is the Japanese word for soy sauce, which forms the base of the rich marinade. For the best flavour, allow the chicken to soak in the marinade for a minimum of one hour, though a longer marinating time is recommended. The recipe yields enough for a generous gathering.

Shoyu Chicken

Ingredients

  • 1 cup soy sauce (shoyu sauce)
  • 1 cup brown sugar
  • 1 cup water
  • 4 garlic cloves, minced
  • 1 onion, chopped
  • 1 tablespoon grated fresh gingerroot
  • 1 tablespoon ground black pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon ground cayenne pepper (optional)
  • 1 teaspoon ground paprika (optional)
  • 5 lbs boneless skinless chicken thighs

Method

  1. In a large glass or ceramic bowl, combine the soy sauce, brown sugar, water, minced garlic, chopped onion, grated ginger, black pepper, oregano, and the optional red pepper flakes, cayenne, and paprika. Whisk these ingredients together thoroughly.
  2. Place the boneless chicken thighs into the bowl with the marinade. Toss them well to ensure each piece is fully coated. Cover the bowl using plastic wrap and refrigerate. Let the chicken marinate for at least 1 hour, though leaving it overnight will develop a deeper flavour.
  3. Prepare your outdoor grill, preheating it and lightly oiling the cooking grate.
  4. Take the chicken thighs out of the marinade. Dispose of any leftover marinade in the bowl.
  5. Cook the chicken on the prepared grill. Grill the thighs until they are completely cooked through, which should take approximately 15 minutes on each side.

Nutrition (per serving)

Sodium1510200 mg

Recipe details

CategoryChicken Thigh & Leg
AuthorElizabethKnicely