Hawaiian Shoyu Chicken

Why You’ll Love This Recipe

This Hawaiian Shoyu Chicken is incredibly flavorful and easy to prepare. With just a handful of ingredients and minimal prep time, it’s a go-to for busy weeknights or casual gatherings. The marinade infuses the chicken with a deep umami flavor while keeping it tender and juicy. Whether you’re craving island vibes or a new twist on chicken, this recipe delivers on taste and simplicity.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 5 chicken thighs, bone-in and skin-on

• 3 tablespoons low sodium soy sauce

• 2 tablespoons water

• 1/4 cup brown sugar, packed

• 2 cloves garlic, minced

• 1 tablespoon ginger, minced

• 1/2 yellow onion, minced

• 1/4 teaspoon crushed red pepper flakes

Directions

1. In a large bowl or a large Ziplock bag, combine the soy sauce, water, brown sugar, garlic, ginger, onion, and crushed red pepper flakes. Mix well.

2. Add the chicken thighs to the marinade, ensuring they are well-coated. Let them marinate overnight in the refrigerator.

3. When ready to cook, preheat your oven to 375°F (190°C).

4. Transfer the marinated chicken to a baking pan, skin side up.

5. Bake for 30–35 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.

6. Serve hot with your favorite sides, such as steamed rice or macaroni salad.

Servings and timing

Yield: 5 servings
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes

Variations

• Boneless Option: Use boneless, skinless thighs or breasts for quicker cooking and easier eating.

• Grilled Version: Grill the marinated chicken over medium heat for a smoky twist.

• Sweeter Touch: Add pineapple juice or honey to enhance the sweetness.

• Vegetable Add-Ins: Add sliced bell peppers, carrots, or green onions to the pan for a complete one-pan meal.

• Low-Sodium Version: Use reduced-sodium soy sauce and decrease added sugar.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place in a covered skillet over medium heat with a splash of water or sauce until heated through. You can also reheat in the microwave in 1-minute intervals until hot. For best texture, avoid overcooking during reheating.

FAQs

What is Shoyu Chicken?

Shoyu Chicken is a Hawaiian dish made with chicken thighs marinated and cooked in a soy sauce-based blend, often featuring garlic, ginger, and sugar for a savory-sweet flavor.

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, though they may be slightly less juicy. Adjust the cook time to avoid drying them out.

Is this recipe spicy?

It has a mild kick from red pepper flakes, but you can adjust the heat to your preference or omit them entirely.

Do I need to marinate the chicken overnight?

Overnight marination enhances the flavor, but even 2–4 hours will work in a pinch.

Can I cook this on the stovetop?

Yes, you can simmer the chicken in the marinade on medium-low heat until fully cooked.

What sides go well with Hawaiian Shoyu Chicken?

Steamed white rice, macaroni salad, or sautéed greens complement this dish well.

Can I freeze the chicken in the marinade?

Absolutely. Freeze the chicken in the marinade and thaw overnight in the fridge before baking.

How do I know when the chicken is done?

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Can I use skinless chicken?

Yes, though skin-on thighs give more flavor and help retain moisture during baking.

What can I use instead of brown sugar?

You can substitute with honey, coconut sugar, or maple syrup, but it will slightly alter the flavor.

Conclusion

Hawaiian Shoyu Chicken is the perfect blend of sweet, savory, and spicy, all wrapped up in a simple and quick-to-make recipe. Whether you’re bringing the flavors of the islands to your dinner table or just looking for an easy chicken dish to add to your weekly menu, this recipe is sure to impress. Give it a try and enjoy a taste of Hawaii in every bite.