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. "
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
grated fresh ginger root
ground black pepper
crushed red pepper flakes
ground cayenne pepper
skinless chicken thighs
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!
Totally a misnomer... this is not shoyu chicken, but this is normally how people make teriyaki chicken in Hawaii... shoyu chicken involves it being slow cooked... it's like a Hawaiian version of the Filipino dish Chicken Adobo...
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.
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.
YUMMY!!!! My family loved this. I will make again. I only had one package of thighs, so next time I will make the 5 pounds from the recipe. We all could have eaten a lot more!!!! Make this - it's good!!! (I put in the paprika and the cayenne pepper) Oh and I baked it in the oven at 350 degrees for about 35 minutes.
I made this for my husband's birthday luau and I received so many compliments from our guests. The chicken even got rave reviews from the polynesian dancers that I hired for the event. I have also made the marinade and put it on salmon and mahimahi and both were fabulous
I'd give this 6 stars if possible! Fabulous bbq chicken recipe worth making over and over again. I marinated 5 skinless, bone-in chicken thighs for 18 hours in the sauce (proportioned to 6 servings) in a ziploc bag, making sure to turn over halfway through so the meat was thoroughly marinated. Grilled on low-medium heat for about 15 minutes per side, and served with veggie fried rice and a spinach sidedish. While making the sides, I reduced the reserve marinade over the stovetop for about 20 minutes. It made a super yummy sauce which was fantastic with the rest of the meal! To sum up, the chicken turned out beautifully -- moist and flavourful with nice grill marks. Even though it was not spicy at all, we still think it turned out perfectly. :)
Oo, so good! When I saw the picture, I had to try it. These are ingredients that are always in my house, but I never would have put them together. I'm so glad I did! Only change I made was the use of ground ginger (because that's what I had). I cut back on the cayenne pepper just a bit because I'm a wimp when it comes to spice, but this just had a slight bite. Next time, I will let this marinate over night. One hour was good, so more must be better. We did this over low heat on the grill, about 25 minutes on each side. It was super moist. I think this marinade would be GREAT on ribs. Next time, we will probably throw this on the smoker and let it cook all day.Think it would be great served with grilled pineapple. Thanks!
Edit: We marinated ribs in this for several hours and then smoked it. Absolutely great flavor, but if you're going to use it for ribs, I would suggest doubling the brown sugar.
Do yourself a favor, make this recipe! We made a huge batch for a BBQ and everyone couldn't stop talking about it!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 113
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See a quick-and-easy recipe for fabulous, five-spice grilled chicken.
Discover America’s greatest unknown sandwich masterpiece!
See how to make Dr. Baker’s famous Cornell chicken.