Description
A cozy, sticky, and full-of-flavor dish that’s perfect for busy nights. This Hawaiian Shoyu Chicken is made with a sweet soy garlic sauce that pairs beautifully with rice.
Ingredients
Chicken and Marinade
- 4 pieces bone-in chicken thighs and drumsticks (For juicy results)
- 1/2 cup soy sauce (Regular or low sodium)
- 1/2 cup water (To balance salt)
- 1/4 cup brown sugar (For sticky glaze)
- 4 cloves garlic, minced (More for extra flavor)
- 1 teaspoon fresh ginger, grated (Fresh is preferred)
- 1 teaspoon black pepper (To taste)
- 2 tablespoons green onions, sliced (Optional, for serving)
Instructions
Marinate Chicken
- Whisk together soy sauce, water, brown sugar, minced garlic, and grated ginger in a bowl.
- Taste the marinade; it should be savory and slightly sweet.
- Add chicken to a zip bag or container and pour the marinade over it. Marinate for at least 30 minutes or up to 4 hours.
Oven Baking Method
- Preheat the oven to 400°F (200°C).
- Place marinated chicken in a baking dish, pouring the marinade over it. Arrange chicken skin side up.
- Bake uncovered for 35 to 45 minutes, basting once or twice with the sauce.
- When done, broil for an additional 1 to 3 minutes to caramelize the sauce.
Stovetop Braising Method
- Place chicken in a wide pot and pour the marinade over it.
- Bring to a light boil, then reduce to a steady simmer. Cover and cook for about 25 minutes, flipping halfway.
- Uncover and simmer for an additional 10 to 15 minutes until the sauce reduces.
Notes
Serve with steamed white rice or mac salad. The dish gets even better the next day. Store leftovers in an airtight container for up to 4 days. Can freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Cuisine: Asian, Hawaiian