Hawaiian Shoyu Chicken

Name: Hawaiian Shoyu Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 5 bone-in, skin-on chicken thighs; 3 tablespoons low-sodium soy sauce; 2 tablespoons water; ¼ cup brown sugar (packed); 2 cloves garlic (minced); 1 tablespoon ginger (minced); ½ yellow onion (minced); ¼ teaspoon crushed red pepper flakes

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The first time I had Hawaiian Shoyu Chicken, I was instantly hooked. The balance of salty soy sauce, sweet brown sugar, and aromatic garlic and ginger was pure perfection. It was a dish that transported me to a Hawaiian backyard barbecue, where the flavors are bold, the food is comforting, and every bite is filled with warmth.

What makes this dish even more special? It is incredibly easy to prepare, making it perfect for beginner cooks. With just a handful of ingredients and a simple marinade, you can create a dish that tastes like it has been slow-cooked for hours—yet it only takes about 30 minutes in the oven.

Whether you’re looking for a quick weeknight meal or something impressive yet effortless for a weekend gathering, this easy sheet pan dinner is a must-try. Plus, it’s a great introduction to Hawaiian flavors without requiring any hard-to-find ingredients.

Why This Recipe is Special

Hawaiian Shoyu Chicken is a beloved dish that combines Japanese and Hawaiian culinary influences. “Shoyu” is the Japanese word for soy sauce, which is the key ingredient in the flavorful marinade. Traditionally, this dish is slow-simmered in a pot, but our version simplifies the process by baking the chicken, letting the sauce caramelize beautifully.

Here’s why this recipe stands out:

Minimal Effort, Maximum Flavor – A quick marinade, simple ingredients, and a hands-off cooking process make this perfect for beginners.

Sticky, Sweet, and Savory Perfection – The sauce is rich and umami-packed, coating the chicken in a mouthwatering glaze.
A One-Pan Meal – Less cleanup, more time to enjoy your meal.
Versatile and Customizable – You can tweak the flavors, swap ingredients, or even grill instead of bake.

Let’s dive into the ingredients that make this dish so irresistible.

Ingredients and Preparation

Essential Ingredients and Their Role

Chicken Thighs (Bone-in, Skin-on) – Keeps the meat juicy and flavorful while crisping up in the oven. You can use boneless thighs, but the texture will be slightly different.
Soy Sauce (Shoyu) – The base of the marinade, giving it a deep umami flavor. Use low-sodium soy sauce if you prefer a lighter salt taste.

Brown Sugar – Adds sweetness and helps create that signature sticky glaze. Honey or maple syrup can be used as substitutes.
Garlic & Ginger – These two aromatics bring warmth, spice, and depth to the dish. Fresh is best, but powdered versions can work in a pinch.
Onion – Adds natural sweetness and helps build flavor in the marinade.

Crushed Red Pepper Flakes – A touch of heat to balance the sweetness. You can adjust or omit this based on your spice preference.
Water – Helps dilute and balance the marinade. You can also use chicken broth for extra richness.

Alternative Ingredient Ideas

For a gluten-free version: Use tamari or coconut aminos instead of soy sauce.

For extra tanginess: Add a splash of pineapple juice or rice vinegar.
For a deeper umami punch: A dash of mirin (Japanese sweet rice wine) enhances the sauce beautifully.

Step-by-Step Instructions

Step 1: Prepare the Marinade

In a large bowl or ziplock bag, combine the soy sauce, brown sugar, minced garlic, grated ginger, chopped onion, crushed red pepper flakes, and water. Stir well to dissolve the sugar and blend the flavors.

Step 2: Marinate the Chicken

Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl (or seal the bag) and let it marinate overnight in the refrigerator. If short on time, a minimum of 2 hours will still work, but overnight gives the best flavor.

Step 3: Preheat and Prepare for Baking

Preheat your oven to 375°F (190°C). Arrange the marinated chicken thighs skin-side up in a baking dish and pour the remaining marinade over them.

Step 4: Bake the Chicken

Place the dish in the oven and bake for 30-35 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). For extra caramelization, broil the chicken for the last 2-3 minutes.

Step 5: Serve and Enjoy

Let the chicken rest for 5 minutes before serving. Spoon the thickened sauce from the baking dish over the chicken for an extra burst of flavor.

Beginner Tips and Notes

How to tell if the chicken is done: Use a meat thermometer! Insert it into the thickest part of the chicken—165°F is the magic number.
If the sauce is too thin: Simmer it on the stovetop for a few minutes to thicken.

If the chicken skin isn’t crispy enough: Broil for a couple of minutes at the end of baking.
Prepping ahead: You can marinate the chicken up to 24 hours in advance for deeper flavor.

Serving Suggestions

Perfect Pairings

Steamed White or Jasmine Rice – The classic way to enjoy Shoyu Chicken, soaking up all that flavorful sauce.

Hawaiian Macaroni Salad – A creamy, tangy side that complements the savory chicken.
Grilled Pineapple – Adds a smoky sweetness that balances the umami flavors.
Mushroom Rice – For an earthy twist, try serving it with rice cooked with mushrooms and a touch of soy sauce.

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze in a sealed container for up to 4 months. Thaw in the fridge before reheating.
Reheat: Warm in the oven at 300°F (150°C) for about 10 minutes or microwave in 30-second intervals until heated through.

Try This Easy Hawaiian Shoyu Chicken Tonight

If you’re looking for a quick and healthy meal that’s packed with flavor, this easy sheet pan dinner is a fantastic choice. The balance of sweet, salty, and umami flavors makes it a crowd-pleaser, and the simplicity of the recipe makes it perfect for beginner cooks.

Give this lemon herb chicken recipe alternative a try by adding a squeeze of lemon at the end for extra brightness!

Have you tried this recipe? Leave a comment below and share your experience. I’d love to hear how it turned out!

FAQ About Hawaiian Shoyu Chicken

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts tend to be leaner and can dry out more easily. If using them, reduce the cooking time to about 25 minutes and check for doneness with a thermometer (165°F).

Do I have to marinate the chicken overnight?

Marinating overnight gives the best flavor, but if you’re short on time, marinate for at least 2 hours. The longer the marinade, the more flavorful and tender the chicken will be.

Can I make this recipe gluten-free?

Yes! Simply swap out the soy sauce for gluten-free tamari or coconut aminos. These alternatives provide a similar umami flavor without the wheat.

What’s the best way to reheat leftovers?

Reheat in the oven at 300°F for about 10 minutes or microwave in 30-second intervals until warmed through. Avoid overheating, as this can dry out the chicken.

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