Best 3 Shoyu Chicken Thighs Recipes

**Savory and Succulent: Explore a Symphony of Shoyu Chicken Thigh Recipes**

Indulge in a culinary journey with our delectable collection of Shoyu Chicken Thigh recipes. Embark on a voyage of flavors as you discover the perfect balance of savory, sweet, and umami in every bite. From classic Japanese-inspired dishes to innovative fusion creations, our recipes cater to diverse palates and cooking preferences. Whether you're a seasoned home cook or a novice seeking culinary adventures, our step-by-step instructions and insightful tips will guide you towards creating tender, juicy chicken thighs that are sure to impress. Prepare to tantalize your taste buds and elevate your weeknight dinners or special occasions with these exceptional Shoyu Chicken Thigh recipes.

Here are our top 3 tried and tested recipes!

SHOYU CHICKEN

Shoyu Chicken image

Shoyu chicken is a popular Hawaiian dish made with chicken thighs simmered to perfection in a sweet and savory shoyu sauce and served with rice.

Provided by Erica Walker

Categories Main Course

Time 40m

Number Of Ingredients 7

Ingredients

2-3 pounds chicken thighs
1 cup soy sauce ((aka shoyu))
1 cup sugar
1/2 cup water
1 tablespoon garlic ((crushed or minced))
2 teaspoons grated fresh ginger
red pepper flakes ((to taste))

Steps:

Combine soy sauce, sugar, water, garlic, ginger, and red pepper flakes in a high-sided saute pan over medium heat and stir until sugar is dissolved.
As soon as sugar is dissolved, place chicken in the pan. The chicken can be touching but don't over-crowd the pan.
Heat until the sauce comes to a boil and then reduce heat to a simmer.
Simmer uncovered for 35-40 minutes, turning the chicken over half-way through. The sauce should thicken and reduce as it is cooking.
Remove from heat. Allow chicken to rest 2-3 minutes before serving. Serve with remaining sauce (sauce will thicken more upon cooling).

Nutrition Facts : Calories 364 kcal, Carbohydrate 27 g, Protein 22 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 111 mg, Sodium 1708 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

SHOYU CHICKEN

Shoyu Chicken image

Shoyu Chicken is a popular Hawaiian dish. It is often served with rice. The word shoyu is Japanese for soy sauce. Let the chicken soak in the marinade for at least an hour, the longer the better.

Provided by The Big E

Categories World Cuisine Recipes Asian

Time 1h40m

Yield 12

Number Of Ingredients 12

Ingredients

1 cup soy sauce
1 cup brown sugar
1 cup water
4 cloves garlic, minced
1 onion, chopped
1 tablespoon grated fresh ginger root
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
1 teaspoon ground cayenne pepper
1 teaspoon ground paprika
5 pounds skinless chicken thighs

Steps:

Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 21.7 g, Cholesterol 114 mg, Fat 12.6 g, Fiber 0.8 g, Protein 33.4 g, SaturatedFat 3.5 g, Sodium 1304.3 mg, Sugar 18.6 g

SHOYU CHICKEN

Shoyu Chicken image

Provided by Aida Mollenkamp

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

5 1/2 to 6 pounds chicken thighs
5 cups low-sodium chicken broth
2 cups low-sodium soy sauce
1 cup packed light brown sugar
3/4 cup mirin
8 medium garlic cloves, smashed and peeled
4-inch piece ginger, sliced 1/2-inch thick and smashed
1 teaspoon freshly ground black pepper
5 tablespoons cornstarch dissolved in 5 tablespoons water
Thinly sliced green onions, for garnish

Steps:

Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more.
Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.

Tips:

To ensure evenly cooked chicken thighs, make sure they are all roughly the same size.
Use a large skillet or pan to cook the chicken thighs in a single layer to prevent overcrowding.
Sear the chicken thighs on both sides over high heat to create a flavorful crust.
Reduce the heat to medium-low and continue cooking the chicken thighs until they are cooked through, about 15-20 minutes per side.
Use a meat thermometer to ensure the internal temperature of the chicken thighs reaches 165°F (74°C).
The shoyu sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks, or frozen for up to 3 months.
Serve the chicken thighs with rice, noodles, or vegetables of your choice.

Conclusion:

This Shoyu Chicken Thighs recipe is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken thighs are marinated in a flavorful shoyu sauce and then cooked until tender and juicy. The result is a dish that is both flavorful and satisfying. Whether you are a beginner or an experienced cook, this recipe is sure to be a hit.