Shoyu Chicken

Shoyu Chicken

431 Reviews 35 Pics
  • Cook

    30 m
  • Ready In

    1 h 30 m
The Big E
Recipe by  The Big E

“Shoyu Chicken is a popular Hawaiian dish. It is often served with rice. The word shoyu is Japanese for soy sauce. Let the chicken soak in the marinade for at least an hour, the longer the better. ”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

ADVERTISEMENT

Directions

  1. Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
  2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  3. Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.

Share It

Reviews (431)

Rate This Recipe
lisa thelen
442

lisa thelen

This is a favorite for the kids from Hawaii. However, we don't bar-b-que it. We do basically everything you say but we put a bag of frozen chicken thighs in a big pot, bring it to a boil and let it simmer for an hour or so (the longer the better. We then serve it over rice. It's one of those meals you can make when you forget to defrost something... dinner in an hour!

Kat.Holmes
255

Kat.Holmes

OMG. Wow. I made the Shoyu Chicken using chicken legs and served it as one of the main dishes for a family/friends cookout. I personally don't care for chicken legs, but they seemed like the perfect food for a cookout for a large crowd. I was so sorry that they were eaten up so quickly! I marinated the chicken legs overnight in a ziplock bag, then grilled them slowly over a gas grill. Meanwhile, I boiled the marinade for about 10 minutes and added just a touch of corn starch. When the legs were about done, I brushed them with the marinade and heated through. I can't believe how great they were.

ELATRC
194

ELATRC

I would give this 5 stars, but I did not grill it, because it starting pouring rain when I was going out to get the grill ready. So instead I placed the Chicken and the Marinade in a 9x13 baking dish, and baked it for 45 minutes at 400 degrees. I liked it, it was a little spicey for me, but my older boys loved it and thought it was not too spicey. I am going to be making this again when our weather here decides to stay a sunny.

More Reviews

Similar Recipes

Foil-Baked Chicken
(50)

Foil-Baked Chicken

Best Cranberry Chicken
(34)

Best Cranberry Chicken

Soy Sauce Chicken
(27)

Soy Sauce Chicken

Lime-Tarragon Grilled Chicken
(24)

Lime-Tarragon Grilled Chicken

Yummy Baked Chicken Thighs in Tangy Sauce
(16)

Yummy Baked Chicken Thighs in Tangy Sauce

Hunan-Style Chicken
(10)

Hunan-Style Chicken

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 338 cal
  • 17%
  • Fat
  • 12.6 g
  • 19%
  • Carbs
  • 21.7 g
  • 7%
  • Protein
  • 33.4 g
  • 67%
  • Cholesterol
  • 114 mg
  • 38%
  • Sodium
  • 1304 mg
  • 52%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mildly Sweet Whiskey Chicken

>

next recipe:

Big Ray's Tropical Island Chicken