Shoyu Chicken is marinated in a soy, brown sugar marinade with a little bit of spice from the cayenne pepper. It's easy to whip up the marinade in the morning, head off to work and saute the chicken in under 30 minutes when you get home. {gluten free}
The holidays are over, just like that.
I don't know about you but it went pretty fast here at the Kelly house. We stayed busy with family visits and playdates. I think in total we had about 15 sleepovers during the past two weeks.
I should win mom of the year...again.
I love sleepovers because it keeps my kids busy and they don't fight with each other when there are friends around. Seriously, I'll have sleepovers every night if keeps the bickering away! We've had a lot of close family time together here so there's been more fighting than usual.
Back to the grind tomorrow with school, activities, homework and meal planning. My goal this year is to make meal planning easier for me and you.
I'm focused on getting more family friendly, easy meals on the table and on the blog. Meals that can be prepared in under 30 minutes, using seasonal produce and kid friendly.
All three of my picky eaters enjoyed this Hawaiian Shoyu Chicken. Anything with a sweet tamari (soy) based marinade they usually like. I love marinating meat because it's the easiest way to impart a bunch of flavor and it's something I can do in the morning and forget about it.
This Hawaiian Shoyu Chicken is...
- sweet
- a tad spicy from the cayenne
- gluten free
- easy to prepare in under 30 minutes
- great for leftovers so make a double batch for salads, quesadillas, and grain bowls
- full of flavor from the marinade
How To Make Shoyu Chicken...
Hawaiin Shoyu Chicken couldn't be much easier to make. It's all about the marinade!
- Whisk together the marinade ingredients
- Pour into a bag with chicken and marinate at least two hours and up to overnight
- Cook in a non stick skillet until chicken is cooked through (thighs - 8 min. per side and breasts -10 min. per side)
- Serve with a healthy salad or roasted broccoli.
Let's hear it for marinades!
- Ginger Honey Glazed Chicken
- Grilled Chicken Souvlaki
- Pineapple Grilled Chicken Skewers
- Four Ingredient Soy Glazed Chicken Thighs
- Easiest Five Ingredient Chicken Drumsticks
Ingredients
- 6 skinless boneless chicken thighs
- ¼ cup tamari or soy sauce if not gluten free
- ¼ cup light brown sugar
- ¼ cup water
- ¼ tsp cayenne
- 2 tsp oregano
- ¼ tsp crushed red pepper
- 1 tsp ginger
- 1 clove garlic chopped
Instructions
- Whisk all marinade ingredients together and pour into a Ziploc bag.
- Add chicken thighs and marinate for at least 2 hours or overnight.
- Heat a non-stick skillet or grill pan over medium-high and drizzle pan with a bit of olive oil.
- Add chicken thighs to pan and discard marinade.
- Cook until chicken is cooked through and browned on the outside, about 8 minutes per side.
- Instant read thermometer should read 165º F.
Nutrition
Adapted from Cooking Light.
The flavors in this chicken sound so good! I think this could become a weeknight staple for us!
Very nice flavor combination! Looks delicious.
I love how easy this recipe is! And the flavors sound incredible. Here's to the year of the marinade!
Thanks and good luck with all your marinades this year!
That marinade sounds to die for!! I wish I had a double helping of this right now *tummy rumbles*.
Reading this post reminded me of when I was a kid and had sleepovers with friends... now I'm wondering if my parents did it to shut my brother and I up, haha! (Well played, mom and dad, well played.)
Ha ha, it does work to shut them up! Thanks!
This looks absolutely mouthwatering delicious! I love the heat and sweet element!
Thanks Shelby!
This looks so delicious!!! And so easy... I can't wait to give this a try!! xoxo
You absolutely win the Mother of the Year Award Karen! This looks like one flavorful dish Karen and I love how easy it is. I have finally persuaded my husband to give dark meat a go, so we'll definitely be trying this one!
Nice! Love the sweet with the spicy 🙂 Great easy, dinner!
For anyone contemplating this, MAKE IT! The paste is easy to make and I doubled the recipe to freexe the extras to make it super easy for my future self. Its really a pretty simple soup but it packs in nice flavour 🙂 We made it once with thing pork butt and that was great, and we made it once with daikon and cabbage and that was also great. Very versatile soup base.
Harold Burton
Thanks for letting us know!
I made this on the stove top with slightly less sugar and I was amazed at how delicious this recipe was. Will definitely be making again and again. Thank you.
Joseph Donahue
Thanks for letting me know!