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
Scale
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.