Spicy Sweet Sticky Chicken

This hearty Hawaiian Shoyu Chicken has become my go-to weeknight meal for bringing island flavors to our dinner table without hours of cooking. The perfect balance of sweet, salty, and sticky makes this a dish everyone requests regularly.

I first made this when craving the flavors from our Hawaiian vacation, and now it's in our regular rotation. My family gathers around the table eagerly whenever they smell the ginger and garlic wafting from the kitchen.

Ingredients

• Bone in chicken thighs with skin on they stay juicy and develop amazing flavor compared to boneless cuts
• Low sodium soy sauce provides the savory base without making the dish too salty
• Brown sugar creates that characteristic glaze and balances the saltiness
• Fresh garlic cloves adds depth that powder cannot match
• Fresh ginger brings authentic Hawaiian flavor and subtle warmth
• Yellow onion adds sweetness and complexity to the sauce
• Crushed red pepper flakes provides just enough heat to wake up your taste buds
• Water helps thin the marinade for better coverage on the chicken

Step-by-Step Instructions

Prepare the marinade

Combine soy sauce, water, packed brown sugar, minced garlic, minced ginger, minced yellow onion, and crushed red pepper flakes in a large bowl. Stir until the sugar is completely dissolved to ensure even flavor throughout.

Marinate the chicken

Add the bone in chicken thighs to the marinade mixture, making sure each piece is thoroughly coated. For best results, cover and refrigerate overnight allowing the flavors to deeply penetrate the meat. The longer it marinates, the more flavorful your chicken will be.

Preheat and prepare

When ready to cook, preheat your oven to 375 degrees. Remove the chicken from refrigeration about 15 minutes before cooking to take the chill off.

Bake to perfection

Arrange the chicken pieces in a baking pan, skin side up, pouring any remaining marinade over the top. Bake for 30 to 35 minutes until the internal temperature reaches 165 degrees. The skin will become beautifully caramelized and the sauce will thicken into a glossy glaze.

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The ginger in this recipe transforms everything it touches. My grandmother always said good Hawaiian cooking needs fresh ginger, and after years of making this dish, I completely understand why. The aroma fills the kitchen with memories of island meals.

Sauce Magic

The magic of Hawaiian Shoyu Chicken happens in the pan as it bakes. The marinade reduces down to create a sticky, glossy sauce that coats the chicken perfectly. If you prefer extra sauce for drizzling over rice, you can double the marinade ingredients excluding the chicken. Simmer half of this mixture in a small saucepan for about 10 minutes until it thickens while your chicken bakes.

Authentic Hawaiian Plate Lunch

For the full Hawaiian experience, serve your Shoyu Chicken as part of a traditional plate lunch. This iconic meal includes two scoops of white rice, a scoop of macaroni salad, and your shoyu chicken. The combination might seem unusual if you're unfamiliar with Hawaiian cuisine, but the contrast between the sweet creamy macaroni salad and the savory chicken creates a perfectly balanced meal that's beloved throughout the islands.

Make Ahead Options

This recipe is perfect for busy weeknight planning. You can prepare the marinade and chicken up to two days before cooking and keep it refrigerated. The flavors will continue developing, making the dish even more delicious. After cooking, leftovers will keep for up to four days refrigerated. The chicken reheats beautifully in the microwave without drying out thanks to the flavorful sauce.

Common Queries

→ Can I use boneless chicken for Hawaiian Shoyu Chicken?

Yes, boneless chicken thighs or breasts work well, but cooking time will need to be reduced. Boneless thighs typically cook in 20-25 minutes and breasts in 18-22 minutes. For best results, use a meat thermometer and cook until internal temperature reaches 165°F.

→ What does 'shoyu' mean in Hawaiian cooking?

Shoyu is simply the Japanese word for soy sauce that has been adopted in Hawaiian cuisine. In Hawaiian cooking, shoyu refers to a style of preparation where soy sauce is a primary flavoring ingredient, often combined with sugar, ginger and garlic.

→ Can I grill this chicken instead of baking it?

Absolutely! For grilling, preheat to medium heat (around 350-375°F). Grill bone-in thighs for approximately 6-7 minutes per side, or until internal temperature reaches 165°F. The sugars in the marinade will caramelize beautifully on the grill.

→ How long should I marinate the chicken?

While the recipe calls for overnight marination (8-12 hours) for optimal flavor development, you can still get good results with a minimum of 4 hours. For a quick version, pierce the chicken with a fork several times and marinate for at least 30-60 minutes at room temperature.

→ What sides pair well with Hawaiian Shoyu Chicken?

Traditional Hawaiian sides include steamed white rice, macaroni salad, and grilled pineapple. Other excellent pairings are coconut rice, stir-fried vegetables, Hawaiian-style coleslaw, or a simple green salad with a sesame-ginger dressing.

→ Can I make this dish ahead of time?

Yes! You can prepare the chicken and marinade up to 24 hours in advance and keep refrigerated. The cooked chicken also reheats well for 3-4 days when stored properly in the refrigerator. The flavors often deepen and improve on the second day.