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Shoyu Chicken

Shoyu chicken is a popular Hawaiian dish 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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Course lunch/dinner
Cuisine Japanese
Servings 12 people
Calories 4046.1 kcal

Equipment

  • 1 Large Glass or Ceramic Mixing Bowl For preparing and marinating the chicken.
  • 1 Whisk To thoroughly combine marinade ingredients.
  • 1 Plastic Wrap For covering the bowl during marination.
  • 1 Outdoor Grill For cooking the chicken.
  • 1 Instant-Read Thermometer Essential for ensuring safe and properly cooked chicken.

Ingredients
  

Main

  • 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

Instructions
 

  • 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).

Notes

Given the high sugar content from the brown sugar, it's crucial to manage grill heat to prevent burning while still achieving good caramelization. Marinate the chicken for at least 4-6 hours, or ideally overnight, for maximum flavor absorption. When grilling, start on medium-low indirect heat if possible, then move to direct heat to finish for a beautiful char without scorching. Always use an instant-read thermometer to ensure the chicken reaches 165°F (74°C) internal temperature for food safety and optimal tenderness; overcooking will result in dry chicken. Consider garnishing with toasted sesame seeds and chopped scallions for enhanced flavor and presentation. A squeeze of lime juice at the end can brighten the dish.