Tender chicken thighs, soy sauce, brown sugar, garlic, ginger, and onion—this Hawaiian Shoyu Chicken is sweet, savory, and simple.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
This Hawaiian Shoyu Chicken takes me straight back to a beachside potluck in Oahu—plastic chairs, ukulele music in the background, and that unmistakable aroma wafting from someone’s grandma’s foil-covered tray. I didn’t grow up on the islands, but the first time I tried this dish, it felt like home. There’s just something about that rich, soy-garlic marinade and the way the chicken gets all sticky and caramelized in the oven. It’s like a warm hug from someone who’s been slow-simmering wisdom for decades.
Now I make it whenever I need to feel a little grounded. Or when I’m trying to impress someone but don’t want to spend hours in the kitchen. It’s one of those back-pocket recipes that feels fancy but couldn’t be easier.
Why You’ll Love This Hawaiian Shoyu Chicken Recipe?
Let’s be honest—some chicken recipes promise “juicy” and “flavor-packed” but turn out… just okay. Not this one. This chicken is bold, garlicky, and perfectly balanced between salty, sweet, and just a whisper of heat. No complicated steps, no obscure ingredients. You just marinate, bake, and bask in the glory of what might be the easiest trip to flavor town you’ve ever taken.
Ingredient Notes:
Before you get started, here’s the scoop on a few of these magical ingredients:
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Chicken Thighs: Bone-in, skin-on. Trust me. The flavor payoff is real. You could sub in boneless, but the depth of flavor you get from the bones and skin is part of the magic.
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Soy Sauce: Go for low-sodium here. The regular stuff can make things a little salt bomb-y.
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Brown Sugar: That deep molasses note? It pairs perfectly with the soy sauce.
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Garlic & Ginger: Fresh, always. The pre-minced stuff just doesn’t sing the same tune.
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Yellow Onion: Mellow and sweet—just right for this dish.
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Red Pepper Flakes: Totally optional, but a tiny pinch adds a subtle kick that keeps you coming back for another bite.
How To Make Hawaiian Shoyu Chicken?
Step 1: Make the Marinade
In a bowl that smells better with every ingredient, combine your soy sauce, water, brown sugar, garlic, ginger, onion, and pepper flakes. Give it a good stir. Take a moment to smell it. Yep, that’s the good stuff.
Step 2: Marinate the Chicken
Place the chicken thighs in the marinade and toss them around so they’re all cozy. Ideally, let them marinate overnight. But if you’re short on time, even a few hours will do. The longer it soaks, the deeper the flavor.
Step 3: Preheat & Bake
Set your oven to 375°F. Transfer the marinated chicken to a baking dish—skin side up for that glorious browning—and pour a bit of the leftover marinade over the top.
Step 4: Bake to Perfection
Pop it in the oven for 30–35 minutes, or until the internal temp hits 165°F. The skin should be golden, slightly crispy, and the house should smell like you’ve been cooking for hours (spoiler: you haven’t).
Step 5: Serve It Up
Spoon some of that delicious sauce from the pan over the chicken when serving. You’ll want to drizzle it over your rice, too. Just trust me.
Want To Save This Recipe?
Storage Options:
Store any leftovers in an airtight container in the fridge for up to 4 days. It reheats like a dream—either in the oven to keep the skin crisp or in the microwave if you’re in lazy leftover mode (we’ve all been there).
Variations and Substitutions:
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No thighs? Use drumsticks or boneless chicken breasts, though the texture will be a bit different.
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No fresh ginger? Ground works in a pinch—use 1/4 tsp.
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Want it spicier? Toss in some sliced fresh chili or up the red pepper flakes.
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Need it sweeter? Add a drizzle of honey to the marinade.
What to Serve with Hawaiian Shoyu Chicken?
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Steamed jasmine or sticky rice (don’t even think about skipping it).
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Mac salad if you wanna go full Hawaiian plate lunch style.
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Sautéed greens or a light cucumber salad for balance.
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Grilled pineapple if you’re feeling fancy or nostalgic.
Frequently Asked Questions:
Can I grill this instead of baking?
Absolutely! Just make sure to keep the skin side up to avoid flare-ups, and grill low and slow to keep things juicy.
Can I use this marinade for other meats?
Oh yes. Pork works beautifully, and even tofu will soak it up like a sponge. Just reduce the marinating time.
Can I freeze it?
Yup! Freeze the raw chicken in the marinade, then thaw overnight in the fridge and bake as usual. Boom—instant dinner.
Thanks for hanging out in the kitchen with me today. I hope this Hawaiian Shoyu Chicken brings you as much joy (and full bellies) as it does in my house. If you try it, drop a comment or tag me—I seriously wanna hear about it!
Aloha for now.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Hawaiian Shoyu Chicken
Ingredients
- 5 chicken thighs bone-in and skin-on
- 3 tbsp low sodium soy sauce
- 2 tbsp water
- 1/4 c brown sugar packed
- 2 cloves garlic minced
- 1 tbsp ginger minced
- 1/2 yellow onion minced
- 1/4 tsp crushed red pepper flakes
Instructions
- Combine the following ingredients, in a bowl; 3 tablespoons of soy sauce, 2 tablespoons of water 1/4 cup of packed sugar, minced garlic, minced ginger minced yellow onion and 1/4 teaspoon of crushed red pepper flakes.
- Next add bone-in chicken thighs with the skin-on, to the mixture. Let them marinate overnight for a result.
- Preheat your oven to 375°F.
- Place the chicken in a baking pan. Bake it for approximately 30 to 35 minutes or until it reaches an internal temperature of 165°F ensuring it is fully cooked.
- Finally savor the flavors of your Hawaiian Shoyu Chicken!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
