Introduction: Can a Simple Chicken Dish Burst with Sweet and Savory Hawaiian Flavors?
Craving a juicy, flavorful chicken dish with a Hawaiian twist? Shoyu Chicken combines tender chicken thighs with a rich, umami-packed marinade of soy sauce, brown sugar, and aromatic spices, grilled to perfection. This recipe yields 12 servings, perfect for large gatherings, meal prep, or a tropical-inspired barbecue. Ready to fire up the grill and savor a taste of the islands? Let’s dive into this delicious recipe!
Overview: Why Shoyu Chicken Shines
Shoyu Chicken is loved for its bold flavors, tender texture, and easy preparation. Here’s what makes it special:
- Time Requirement: 15 minutes prep, 1 hour marinating, 30 minutes cooking, totaling approximately 1 hour 45 minutes (mostly inactive time).
- Difficulty Level: Easy—requires marinating and grilling, suitable for all skill levels.
- Why It’s Special: The soy sauce-based marinade, sweetened with brown sugar and spiced with ginger and peppers, infuses the chicken with deep, savory-sweet flavor. This recipe serves 12, ideal for parties or leftovers.
Perfect with rice, grilled pineapple, or a side of macaroni salad for a Hawaiian plate lunch vibe.
Essential Ingredients
Shoyu Chicken uses pantry staples for a vibrant, flavorful result. Here’s what you’ll need for 12 servings:
- 1 cup soy sauce: Provides rich, savory umami.
- 1 cup brown sugar: Adds sweetness and caramelization.
- 1 cup water: Balances the marinade’s intensity.
- 1 onion, chopped: Contributes savory depth.
- 4 cloves garlic, minced: Infuses bold, aromatic flavor.
- 1 tablespoon grated fresh ginger root: Brings warm, zesty notes.
- 1 tablespoon ground black pepper: Adds mild heat.
- 1 tablespoon dried oregano: Offers earthy, herbal flavor.
- 1 teaspoon crushed red pepper flakes (optional): Adds a spicy kick.
- 1 teaspoon ground cayenne pepper (optional): Enhances heat.
- 1 teaspoon ground paprika (optional): Brings smoky warmth.
- 5 pounds skinless chicken thighs: Juicy, flavorful protein base.
Why These Ingredients Matter
- Chicken Thighs: Stay juicy and absorb marinade flavors well.
- Soy Sauce and Brown Sugar: Create a sweet-salty balance, key to shoyu flavor.
- Ginger and Garlic: Add aromatic, zesty depth.
- Spices: Optional peppers and paprika provide customizable heat and complexity.
Substitutions and Variations
- Soy Sauce: Use tamari for gluten-free or coconut aminos for soy-free.
- Brown Sugar: Swap with honey, maple syrup, or white sugar.
- Water: Replace with chicken broth for extra savoriness.
- Onion: Use 1 teaspoon onion powder or 2 shallots.
- Garlic: Substitute with 1 teaspoon garlic powder.
- Ginger: Replace with 1 teaspoon ground ginger.
- Oregano: Swap with dried thyme or Italian seasoning.
- Red Pepper Flakes/Cayenne: Omit for mild flavor or use chili powder.
- Paprika: Use smoked paprika for deeper flavor or omit.
- Chicken Thighs: Use chicken breasts or drumsticks (adjust cooking time).
- Gluten-Free: Use tamari or gluten-free soy sauce.
- Flavor Variations:
- Mild Shoyu Chicken: Omit red pepper flakes and cayenne.
- Teriyaki Shoyu Chicken: Add 2 tablespoons mirin and 1 tablespoon sesame oil.
- Citrus Shoyu Chicken: Include 2 tablespoons orange or pineapple juice in the marinade.
- Herb-Infused Shoyu: Add 1 tablespoon fresh cilantro or parsley.
- Spicy Sesame Shoyu: Sprinkle with toasted sesame seeds and increase cayenne to 2 teaspoons.
Step-by-Step Instructions
Making Shoyu Chicken is a straightforward process with a bold, flavorful payoff. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 1 cup each soy sauce, brown sugar, water; 1 onion, 4 cloves garlic, 1 tablespoon ginger, 1 tablespoon each black pepper and oregano, 1 teaspoon each red pepper flakes, cayenne, paprika (optional), 5 pounds chicken thighs.
- Chop onion, mince garlic, grate ginger, and pat chicken dry.
Tip: Use a microplane for quick ginger grating; dry chicken ensures better marinade adhesion.
Step 2: Make the Marinade
- In a large glass or ceramic bowl, whisk together 1 cup soy sauce, 1 cup brown sugar, 1 cup water, 1 chopped onion, 4 cloves minced garlic, 1 tablespoon grated ginger, 1 tablespoon black pepper, 1 tablespoon dried oregano, 1 teaspoon red pepper flakes, 1 teaspoon cayenne pepper, and 1 teaspoon paprika (if using) until sugar dissolves.
Tip: Whisk thoroughly to blend sugar and spices; taste and adjust with more sugar or soy if desired.
Step 3: Marinate the Chicken
- Add 5 pounds chicken thighs to the bowl; toss to coat evenly.
- Cover with plastic wrap; marinate in the refrigerator for at least 1 hour, up to 8 hours for deeper flavor.
Tip: Turn thighs occasionally for even marinating; don’t exceed 8 hours to avoid overly salty chicken.
Step 4: Prepare the Grill
- Preheat an outdoor grill to medium heat (350-400°F or 175-200°C).
- Lightly oil the grill grate to prevent sticking.
Tip: Clean and oil the grate for clear grill marks and easy flipping.
Step 5: Grill the Chicken
- Remove chicken thighs from marinade; discard marinade.
- Grill thighs on the preheated grill until no longer pink in the center and juices run clear, about 15 minutes per side.
- Check doneness with an instant-read thermometer (165°F/74°C in the thickest part).
Tip: Grill over indirect heat if flare-ups occur; rest chicken 5 minutes after grilling for juiciness.
Step 6: Serve
- Serve chicken hot, about 2 thighs per serving, with rice, grilled pineapple, or a side salad.
- Garnish with chopped green onions or sesame seeds if desired.
Tip: Slice thighs for easier serving; pair with a squeeze of lime for brightness.
Assembly: Building the Perfect Shoyu Chicken
Making Shoyu Chicken is all about creating juicy, flavorful chicken. Here’s how to make it shine:
- Chicken Thighs: Tender, juicy, and infused with marinade.
- Marinade: Sweet, salty, and spicy balance with Hawaiian flair.
- Grill Marks: Add smoky, charred flavor.
- Garnish: Fresh herbs or sesame seeds for visual appeal.
Presentation Tips
- Serve on a platter with vibrant sides like grilled pineapple or coleslaw for a tropical vibe.
- Garnish with chopped green onions, cilantro, or a sprinkle of sesame seeds.
- Pair with holiday dishes like air fryer spaghetti squash or fish chowder for a festive spread.
Storage and Make-Ahead Tips
Shoyu Chicken is great for leftovers and meal prep.
- Storage:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months in freezer-safe containers; wrap tightly to prevent freezer burn.
- Make-Ahead:
- Prep marinade and marinate chicken up to 8 hours ahead; refrigerate until grilling.
- Grill chicken up to 1 day ahead; reheat before serving.
- Reheating: Reheat in a 300°F oven for 10-12 minutes, covered, or microwave in 30-second bursts until warm. Alternatively, reheat on a grill for 2-3 minutes per side.
- Tip: Shred leftovers for tacos, salads, or rice bowls; store in small portions for easy use.
Recipe Variations
Shoyu Chicken is versatile and easy to customize. Here are some fun twists:
- Mild Shoyu Chicken: Omit red pepper flakes and cayenne for a family-friendly version.
- Gluten-Free: Use tamari or gluten-free soy sauce.
- Baked Shoyu Chicken: Bake at 375°F for 25-30 minutes instead of grilling, basting with marinade.
- Pineapple Shoyu Chicken: Add ¼ cup pineapple juice to the marinade.
- Spicy Garlic Shoyu: Increase garlic to 6 cloves and cayenne to 2 teaspoons.
Nutrition Information (Per Serving, Based on 12 Servings)
- Calories: Approximately 300-350 kcal (varies with chicken size).
- Protein: High, from chicken.
- Fat: Moderate, from chicken thighs.
- Carbs: Moderate, from brown sugar and marinade.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Sweet-Savory Hawaiian Bliss!
Shoyu Chicken is the ultimate crowd-pleaser, blending juicy chicken thighs with a bold, Hawaiian-inspired marinade and smoky grill flavors. Perfect for barbecues, family dinners, or meal prep, it’s easy to make and endlessly adaptable. So, fire up the grill, marinate that chicken, and enjoy a taste of the islands. We’d love to hear how your shoyu chicken turns out—share your creations in the comments or on social media!
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Shoyu Chicken
Description
Craving a juicy, flavorful chicken dish with a Hawaiian twist? Shoyu Chicken combines tender chicken thighs with a rich, umami-packed marinade of soy sauce, brown sugar, and aromatic spices, grilled to perfection.
Ingredients
Shoyu Chicken uses pantry staples for a vibrant, flavorful result. Here’s what you’ll need for 12 servings:
- 1 cup soy sauce: Provides rich, savory umami.
- 1 cup brown sugar: Adds sweetness and caramelization.
- 1 cup water: Balances the marinade’s intensity.
- 1 onion, chopped: Contributes savory depth.
- 4 cloves garlic, minced: Infuses bold, aromatic flavor.
- 1 tablespoon grated fresh ginger root: Brings warm, zesty notes.
- 1 tablespoon ground black pepper: Adds mild heat.
- 1 tablespoon dried oregano: Offers earthy, herbal flavor.
- 1 teaspoon crushed red pepper flakes (optional): Adds a spicy kick.
- 1 teaspoon ground cayenne pepper (optional): Enhances heat.
- 1 teaspoon ground paprika (optional): Brings smoky warmth.
- 5 pounds skinless chicken thighs: Juicy, flavorful protein base.
Why These Ingredients Matter
- Chicken Thighs: Stay juicy and absorb marinade flavors well.
- Soy Sauce and Brown Sugar: Create a sweet-salty balance, key to shoyu flavor.
- Ginger and Garlic: Add aromatic, zesty depth.
- Spices: Optional peppers and paprika provide customizable heat and complexity.
Substitutions and Variations
- Soy Sauce: Use tamari for gluten-free or coconut aminos for soy-free.
- Brown Sugar: Swap with honey, maple syrup, or white sugar.
- Water: Replace with chicken broth for extra savoriness.
- Onion: Use 1 teaspoon onion powder or 2 shallots.
- Garlic: Substitute with 1 teaspoon garlic powder.
- Ginger: Replace with 1 teaspoon ground ginger.
- Oregano: Swap with dried thyme or Italian seasoning.
- Red Pepper Flakes/Cayenne: Omit for mild flavor or use chili powder.
- Paprika: Use smoked paprika for deeper flavor or omit.
- Chicken Thighs: Use chicken breasts or drumsticks (adjust cooking time).
- Gluten-Free: Use tamari or gluten-free soy sauce.
- Flavor Variations:
- Mild Shoyu Chicken: Omit red pepper flakes and cayenne.
- Teriyaki Shoyu Chicken: Add 2 tablespoons mirin and 1 tablespoon sesame oil.
- Citrus Shoyu Chicken: Include 2 tablespoons orange or pineapple juice in the marinade.
- Herb-Infused Shoyu: Add 1 tablespoon fresh cilantro or parsley.
- Spicy Sesame Shoyu: Sprinkle with toasted sesame seeds and increase cayenne to 2 teaspoons.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 1 cup each soy sauce, brown sugar, water; 1 onion, 4 cloves garlic, 1 tablespoon ginger, 1 tablespoon each black pepper and oregano, 1 teaspoon each red pepper flakes, cayenne, paprika (optional), 5 pounds chicken thighs.
- Chop onion, mince garlic, grate ginger, and pat chicken dry.
Tip: Use a microplane for quick ginger grating; dry chicken ensures better marinade adhesion.
Step 2: Make the Marinade
- In a large glass or ceramic bowl, whisk together 1 cup soy sauce, 1 cup brown sugar, 1 cup water, 1 chopped onion, 4 cloves minced garlic, 1 tablespoon grated ginger, 1 tablespoon black pepper, 1 tablespoon dried oregano, 1 teaspoon red pepper flakes, 1 teaspoon cayenne pepper, and 1 teaspoon paprika (if using) until sugar dissolves.
Tip: Whisk thoroughly to blend sugar and spices; taste and adjust with more sugar or soy if desired.
Step 3: Marinate the Chicken
- Add 5 pounds chicken thighs to the bowl; toss to coat evenly.
- Cover with plastic wrap; marinate in the refrigerator for at least 1 hour, up to 8 hours for deeper flavor.
Tip: Turn thighs occasionally for even marinating; don’t exceed 8 hours to avoid overly salty chicken.
Step 4: Prepare the Grill
- Preheat an outdoor grill to medium heat (350-400°F or 175-200°C).
- Lightly oil the grill grate to prevent sticking.
Tip: Clean and oil the grate for clear grill marks and easy flipping.
Step 5: Grill the Chicken
- Remove chicken thighs from marinade; discard marinade.
- Grill thighs on the preheated grill until no longer pink in the center and juices run clear, about 15 minutes per side.
- Check doneness with an instant-read thermometer (165°F/74°C in the thickest part).
Tip: Grill over indirect heat if flare-ups occur; rest chicken 5 minutes after grilling for juiciness.
Step 6: Serve
- Serve chicken hot, about 2 thighs per serving, with rice, grilled pineapple, or a side salad.
- Garnish with chopped green onions or sesame seeds if desired.
Tip: Slice thighs for easier serving; pair with a squeeze of lime for brightness.
FAQs
1. Why is my chicken dry?
Overcooking can cause this; grill to 165°F and rest 5 minutes to retain juices.
2. Can I use chicken breasts?
Yes, but reduce grilling time to 10-12 minutes per side to avoid drying out.
3. Is this recipe gluten-free?
Use tamari or gluten-free soy sauce to make it gluten-free.
4. Why is my chicken too salty?
Over-marinating or high-sodium soy sauce can cause this; marinate for 1-8 hours and use low-sodium soy sauce.
5. Can I make this in advance?
Marinate ahead; grill fresh or reheat gently for best flavor and texture.
6. What are the health benefits of this dish?
Chicken provides protein; moderate in fat and carbs, enjoy in balance with healthy sides.