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Hawaiian Shoyu Chicken Thighs

These Hawaiian Shoyu Chicken Thighs are juicy, tender, and coated in a sweet-savory soy glaze made with garlic, ginger, and brown sugar. An easy chicken thigh dinner that works perfectly for meal prep or family meals.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Chicken
  • 2½ lbs chicken thighs bone-in, skin-on or boneless skinless
  • 1 tbsp oil optional, for searing
  • Shoyu Sauce
  • ¾ cup soy sauce
  • ½ cup brown sugar
  • ½ cup water
  • 4 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • ½ tsp black pepper
  • 1 –2 bay leaves optional
  • Optional Garnish
  • Green onions sliced
  • Sesame seeds
  • Steamed rice for serving

Method
 

  1. In a bowl, whisk soy sauce, brown sugar, water, garlic, ginger, rice vinegar, sesame oil, pepper, and bay leaves.
  2. Add chicken thighs and marinate at least 30 minutes (or overnight for best flavor).
  3. Heat oil in a pan and sear chicken 2–3 minutes per side (optional but recommended).
  4. Place chicken in a deep pan or baking dish.
  5. Pour marinade over chicken.
  6. Cook on stovetop (simmer 25–35 minutes) or bake at 375°F (190°C) for 35–45 minutes until fully cooked.
  7. Remove chicken and simmer sauce until slightly thickened.
  8. Return chicken to coat in glaze.
  9. Serve hot over rice with green onions and sesame seeds.

Notes

  • Works with bone-in or boneless chicken thighs.
  • Bone-in skin-on gives richer flavor and juicier texture.
  • Boneless thighs cook faster for easy chicken thigh recipes.
  • Best served with rice or vegetables.
  • Store leftovers in fridge up to 4 days.
  • Freezes well for up to 2 months.