Description
Experience a taste of the islands with this Hawaiian Shoyu Chicken recipe. Tender chicken thighs are marinated in a delightful blend of soy sauce, garlic, and ginger, creating a dish that captures the essence of Hawaiian cuisine. Perfect for any gathering or a comforting meal at home.
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon black pepper
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- Green onions for garnish
- Cooked rice for serving
- Grilled pineapple for serving (optional)
Instructions
- Prepare the marinade by mixing soy sauce, brown sugar, rice vinegar, garlic, ginger, and black pepper in a large bowl. Marinate the chicken thighs and refrigerate for at least 1 hour or overnight.
- Heat oil in a large skillet over medium-high heat, remove excess marinade from the chicken, and sear the chicken thighs until golden brown, about 6-8 minutes on each side.
- Add sliced bell peppers and onions to the skillet, pour in the remaining marinade, and bring to a simmer. Cover and cook on medium heat for about 20 minutes.
- Preheat the oven to 375°F (190°C). Transfer the skillet contents to a baking dish, skin side up, and bake for 15-20 minutes until chicken is tender and the glaze is caramelized.
Notes
- For best results, allow chicken to marinate overnight.
- Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
- Serve with a side of grilled pineapple and rice for a complete Hawaiian experience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Searing, Simmering
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg