Shoyu Chicken

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Most Helpful Positive Review

Nov 29, 2010

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!

—lisa thelen

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Most Helpful Critical Review

Aug 25, 2011

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...

—vbhulaboy

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495 Ratings

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Jul 06, 2010

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.

—Kat.Holmes

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Jun 01, 2010

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.

—ELATRC

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Nov 22, 2010

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.

—Susabelle

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Sep 02, 2009

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

—pammieb

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Jun 01, 2010

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. :)

—Yumyum ^^

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May 24, 2011

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!

—Ashley

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Nutrition

Calories
338 kcal
17%

Carbohydrates
21.7 g
7%

Cholesterol
114 mg
38%

Fat
12.6 g
19%

Fiber
0.8 g
3%

Protein
33.4 g
67%

Sodium
1304 mg
52%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shoyu Chicken

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 338
Calories from Fat: 113

% Daily Value *
Total Fat 12.6g 19 %
Saturated Fat 3.5g 17 %
Cholesterol 114mg 38 %
Sodium 1304mg 52 %
Potassium 345mg 10 %
Total Carbohydrates 21.7g 7 %
Dietary Fiber 0.8g 3 %
Protein 33.4g 67 %
Sugars 18.6g
Vitamin A 7 %
Vitamin C 3 %
Calcium 6 %
Iron 28 %
Thiamin 10 %
Niacin 105 %
Vitamin B6 22 %
Magnesium 15 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.