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.
Ingredients
- soy sauce: 1 cup
- brown sugar: 1 cup
- water: 1 cup
- onion: 1 piece (chopped)
- garlic: 4 clove (minced)
- fresh ginger root: 1 Tbsp (grated)
- ground black pepper: 1 Tbsp
- oregano: 1 Tbsp (dried)
- red pepper flakes: 1 tsp (crushed, optional)
- ground cayenne pepper: 1 tsp (optional)
- ground paprika: 1 tsp (optional)
- skinless chicken thighs: 5 pound
Metric Conversion
Stages of cooking
-
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).
