This Hawaiian shoyu chicken is one of those island style dinners we love to make as a team when we are firing up the grill. Chicken thighs glazed in a salty sweet soy and brown sugar marinade, which for us is exactly what real food for real life is all about.
Hawaiian shoyu chicken brings a taste of the islands right to your table, combining the deep umami of soy sauce with a hint of spice and the natural sweetness of brown sugar. Filled with rich flavor, this dish is perfect for casual dinners and special occasions alike. The chicken thighs stay moist and tender on the grill, and this Hawaiian shoyu chicken is easy to prepare. Note that the marinade needs at least one hour, so the total time includes marinating.
What makes this Hawaiian shoyu chicken so good is the marinade. Soy sauce, brown sugar, garlic, and ginger soak in deep before the chicken hits the grill.
Watch the Recipe Video
Watch how this shoyu chicken comes together, step by step.
Why You Will Love This Shoyu Chicken
- Salty sweet glaze. Soy sauce and brown sugar.
- A hint of spice. Cayenne and red pepper flakes.
- Moist and tender. Juicy grilled chicken thighs.
- Easy to prepare. Marinate, then grill.
- A taste of the islands. Island style comfort food.
What Makes This Shoyu Chicken So Good
Shoyu is simply soy sauce, the salty, umami rich seasoning that forms the savory base of the marinade.
Brown sugar balances it. Its sweetness offsets the salty soy for a perfect salty sweet glaze.
Garlic and ginger add warmth. With a touch of cayenne and paprika, they round out the flavor.
This island favorite is part of the rich cuisine of Hawaii, where shoyu is a staple in kitchens across the islands.
Optional Pro Tip: Marinate Well
Marinate at least one hour. The longer, the deeper the flavor.
Oil the grates. So the chicken does not stick.
Tips for the Best Shoyu Chicken
- Whisk the marinade well. So the brown sugar dissolves.
- Coat every piece. Toss the chicken to cover it.
- Marinate at least an hour. Longer is even better.
- Oil the grates. So the chicken does not stick.
- Use medium heat. So the sugar does not burn.
- Discard the used marinade. For food safety.
- Cook to 165 F. Until the juices run clear.
- Let it rest. A few minutes before serving.
Variations and Add Ins
This Hawaiian shoyu chicken is easy to customize.
- Simmer instead of grill. For fall apart tender chicken.
- Make it spicier. More cayenne or red pepper flakes.
- Add green onion. Into the marinade for freshness.
- Use tamari. For a gluten free version.
- Add a splash of pineapple juice. For island sweetness.
- Use drumsticks. In place of thighs.
- Bake it. If you do not have a grill.
- Thicken the sauce. Reduce reserved fresh marinade for a glaze.
How to Store and Reheat
Store the Hawaiian shoyu chicken in an airtight container in the refrigerator for up to four days. The flavor gets even better as it sits.
Reheat on the stovetop, in the microwave, or on the grill until warmed through. A splash of water helps keep the chicken moist.
Serving Suggestions for Hawaiian Shoyu Chicken
This Hawaiian shoyu chicken is classic served with a scoop of steamed white rice, which soaks up all the salty sweet flavor.
For a true island plate lunch, add a side of creamy macaroni salad. Grilled pineapple or a simple green salad round it out beautifully.
For serving, plate the chicken with rice and mac salad and finish with a sprinkle of sliced green onions for color.
- With steamed rice. The island classic.
- With mac salad. For a true plate lunch.
- With grilled pineapple. For sweet contrast.
- With a green salad. A fresh, light side.
For a creamy, comforting dinner another night, our creamy Cajun chicken pasta is a great one to try.
Frequently Asked Questions
What is Hawaiian shoyu chicken?
It is a beloved island style dish of chicken thighs marinated in a salty sweet blend of soy sauce, brown sugar, garlic, and ginger, then grilled until tender.
What does shoyu mean?
Shoyu is the Japanese word for soy sauce, and it is the common term for soy sauce in Hawaii, where it is a kitchen staple.
What chicken is best?
Boneless, skinless chicken thighs stay especially moist and tender, but drumsticks or bone in thighs also work well for this dish.
How long should I marinate it?
Marinate for at least one hour, though longer, even overnight, gives a deeper, richer flavor as the marinade soaks in.
Can I bake or simmer it instead?
Yes. You can bake the chicken, or simmer it in the sauce for a fall apart tender version. Both are popular ways to make it.
Why discard the used marinade?
For food safety, the marinade that touched raw chicken should be discarded. If you want a glaze, reserve some fresh marinade before adding the chicken.
How do I know it is done?
Grill until the internal temperature reaches 165 F and the juices run clear, about 15 minutes per side over medium heat.
Can I make it gluten free?
Yes. Use tamari in place of the soy sauce for a gluten free version of this dish.
How do I store leftovers?
Keep them in an airtight container in the refrigerator for up to four days. The flavor gets even better as it sits.
What should I serve with it?
Steamed white rice and creamy macaroni salad make the classic island plate lunch, with grilled pineapple as a sweet side.
A Taste of the Islands
This Hawaiian shoyu chicken marinates tender chicken thighs in a salty sweet glaze of soy sauce, brown sugar, garlic, and ginger, then grills them until juicy with a hint of spice. It brings the comforting flavors of the islands right to your table.
Easy to make and even better the next day, it is perfect for a backyard cookout or an easy weeknight dinner. Once you try it, this Hawaiian shoyu chicken will be a favorite.
Craving another easy, comforting chicken dinner? Our slow cooker chicken stew is a great one to try next.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Hawaiian Shoyu Chicken
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the soy sauce, brown sugar, water, chopped onion, minced garlic, grated ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika until thoroughly combined.
- Add the chicken thighs to the bowl, tossing to coat each piece evenly in the marinade, then cover the bowl and refrigerate for at least 1 hour.
- Preheat an outdoor grill to medium heat and lightly oil the grates.
- Remove the chicken thighs from the marinade, discarding any remaining marinade.
- Grill the chicken thighs for about 15 minutes per side, or until the internal temperature reaches 165 F and the juices run clear.
Nutrition
Notes
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