Hawaiian BBQ chicken

    1 hour 40 min

    Called shoyu chicken, this is a popular chicken dish on the islands of Hawaii. Succulent chicken thighs are marinated in a sweet soy sauce and barbecued. Excellent with steamed rice.

    705 people made this

    Serves: 12 

    • 225ml soy sauce
    • 220g brown soft sugar
    • 225ml water
    • 4 cloves garlic, minced
    • 1 onion, chopped
    • 1 tablespoon grated fresh ginger
    • 1 tablespoon ground black pepper
    • 1 tablespoon dried oregano
    • 1 teaspoon crushed red chilli flakes (optional)
    • 1 teaspoon ground cayenne pepper (optional)
    • 1 teaspoon ground paprika (optional)
    • 2.3kg (5 lb) skinless chicken thighs

    Prep:10min  ›  Cook:30min  ›  Extra time:1hr marinating  ›  Ready in:1hr40min 

    1. Whisk together soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red chilli flakes, cayenne pepper and paprika in a large glass dish or ceramic bowl. Add chicken thighs and toss to coat evenly. Cover the bowl and marinate the chicken in the fridge for at least 1 hour.
    2. Preheat an outdoor BBQ for medium heat and lightly oil the grate.
    3. Remove chicken thighs from the marinade; discard any remaining marinade. Barbecue chicken thighs on the preheated BBQ until cooked through, about 15 minutes per side.

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    Reviews in English (711)


    Very nice! !! Great for bbq!! I scrapped the chilli but I-m added would still be very tasty!!! Thumbs up!!!! xxx  -  14 Apr 2014


    This is a favorite for the kids from Hawaii. However, we don't bar-b-que it. We do basically everything you say but we put a bag of frozen chicken thighs in a big pot, bring it to a boil and let it simmer for an hour or so (the longer the better. We then serve it over rice. It's one of those meals you can make when you forget to defrost something... dinner in an hour!  -  24 Nov 2010  (Review from Allrecipes US | Canada)


    OMG. Wow. I made the Shoyu Chicken using chicken legs and served it as one of the main dishes for a family/friends cookout. I personally don't care for chicken legs, but they seemed like the perfect food for a cookout for a large crowd. I was so sorry that they were eaten up so quickly! I marinated the chicken legs overnight in a ziplock bag, then grilled them slowly over a gas grill. Meanwhile, I boiled the marinade for about 10 minutes and added just a touch of corn starch. When the legs were about done, I brushed them with the marinade and heated through. I can't believe how great they were.  -  05 Jul 2010  (Review from Allrecipes US | Canada)