Shoyu Chicken

Ten minutes of prep, thirty minutes of cook time, and a marinade that does all the heavy lifting. This Hawaiian classic layers soy sauce, brown sugar, and spices into chicken that comes out tender, glossy, and packed with flavor. Start it the night before if you can — you won't regret it.

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Prep Time 10

Cook Time 30

Additional Time 1

Total Time 1 40

Servings: 12

Cuisine: Japanese

Calories: 338

Ingredients Equipment Method

Ingredients

1 cup soy sauce
1 cup brown sugar
1 cup water
1 onion chopped
4 cloves garlic minced
1 tablespoon grated fresh ginger root
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 pounds skinless chicken thighs

Equipment

outdoor grill

Method

Whisk soy sauce, brown sugar, water, onion, garlic, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika together in a large glass or ceramic bowl. Add chicken thighs and toss to coat evenly. Cover the bowl with plastic wrap; marinate chicken in the refrigerator for at least 1 hour.
Preheat an outdoor grill to medium heat. Lightly oil the grate.
Remove chicken thighs from marinade; discard remaining marinade.
Grill chicken thighs on the preheated grill until no longer pink in the center and the juices run clear, about 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SHOYU CHICKEN

Shoyu Chicken

Ingredients

Equipment

Method

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