Juicy Authentic Hawaiian Shoyu Chicken for Weeknight Dinner

Imagine coming home after a long day and filling your kitchen with the sweet, savory aroma of a traditional Hawaiian dish simmering on the stove. Hawaiian Shoyu Chicken is the perfect weeknight dinner—comforting, easy to make, and packed with flavor that will transport you straight to the islands. This recipe is inspired by the classic plate lunches of Hawaii, where tender chicken is marinated in a rich soy sauce mixture and slowly cooked to perfection. It’s a dish that brings families together, whether for a casual weeknight meal or a weekend gathering. The subtle balance of sweetness and umami makes it irresistible, and the simple ingredients are likely already in your pantry.

Whether you serve it with steamed rice, fresh vegetables, or even a side of macaroni salad like in traditional Hawaiian style, this dish is guaranteed to become a favorite in your rotation. The best part? It’s simple enough for a busy weeknight yet impressive enough to share with friends.

Ingredients

• 2 pounds bone-in, skin-on chicken thighs

• 1 cup soy sauce (preferably low-sodium)

• 1/2 cup brown sugar, packed

• 1/4 cup honey

• 1/4 cup water

• 4 cloves garlic, minced

• 1 teaspoon fresh ginger, grated

• 2 green onions, chopped

• 1/2 teaspoon black pepper

• 1 tablespoon sesame seeds (optional, for garnish)

• Steamed white rice, for serving

Directions

1. Prepare the Marinade
   In a medium bowl, combine soy sauce, brown sugar, honey, water, minced garlic, and grated ginger. Whisk the mixture until the sugar is fully dissolved and all ingredients are well incorporated. This will create a perfectly balanced, sweet-savory base for the chicken.

2. Marinate the Chicken
   Place the chicken thighs in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably 4 hours or overnight. The longer the chicken marinates, the more flavorful and tender it will be.

3. Preheat the Pan or Oven
   For stovetop cooking: Heat a large skillet or sauté pan over medium-high heat.
   For oven baking: Preheat oven to 375°F (190°C).

4. Cook the Chicken

   • Stovetop method: Remove the chicken from the marinade, reserving the marinade. Sear the chicken thighs skin-side down for 5–7 minutes until golden brown. Flip the chicken and pour the reserved marinade over the top. Reduce heat to medium-low, cover, and simmer for 25–30 minutes until the chicken is fully cooked and tender.

   • Oven method: Place the marinated chicken in a baking dish skin-side up and pour the marinade over the chicken. Cover with foil and bake for 35 minutes. Remove the foil, baste the chicken with the sauce, and bake uncovered for an additional 10–15 minutes until the skin is caramelized and the chicken reaches an internal temperature of 165°F (74°C).

5. Reduce the Sauce
   If you prefer a thicker glaze, pour the remaining sauce into a small saucepan and simmer over medium heat for 5–7 minutes until it slightly thickens. Drizzle over the cooked chicken before serving.

6. Garnish and Serve
   Sprinkle chopped green onions and sesame seeds over the chicken. Serve hot alongside steamed rice, and add sautéed vegetables or a fresh salad for a complete Hawaiian-inspired meal.

Tips for the Best Shoyu Chicken

• Bone-in, skin-on chicken: This cut keeps the meat juicy and flavorful. Skinless chicken can be used but may not have the same richness.

• Marinate longer: For the most authentic flavor, let the chicken marinate overnight.

• Adjust sweetness: If you prefer less sweetness, reduce the brown sugar or honey slightly.

• Caramelize carefully: When cooking, keep an eye on the sugar in the sauce to prevent burning. Low and slow is key.

• Serve with traditional sides: Hawaiian macaroni salad, steamed vegetables, or even grilled pineapple makes the meal extra special.

Variations to Try

• Garlic Lovers: Increase the garlic to 6–8 cloves for a bolder flavor.

• Ginger Kick: Add a teaspoon of freshly grated ginger for extra warmth and zest.

• Spicy Shoyu Chicken: Include 1 teaspoon of chili flakes or a sliced fresh chili in the marinade for a subtle heat.

• Citrus Twist: A splash of fresh pineapple juice adds a tropical sweetness that complements the soy sauce beautifully.

Frequently Asked Questions

1. Can I make Shoyu Chicken without bone-in chicken?
Yes! While bone-in, skin-on chicken thighs are ideal for this recipe because they retain more moisture and develop richer flavor, you can absolutely use boneless, skinless chicken thighs or even chicken breasts. Boneless cuts are convenient and cook a bit faster, making them a good option for busy weeknights. However, when using boneless chicken, be careful not to overcook it, as it can dry out more quickly than bone-in pieces. To ensure perfect results, reduce the cooking time slightly and check the internal temperature—it should reach 165°F (74°C) for safe consumption. You can also baste the chicken with the marinade while cooking to keep it juicy. This method allows you to enjoy all the bold flavors of Shoyu Chicken without the bone, making it easier to serve to kids or anyone who prefers boneless meat.

2. Can I prepare this recipe ahead of time?
Absolutely! One of the great things about Hawaiian Shoyu Chicken is how well it lends itself to make-ahead preparation. The chicken can be marinated in advance, even overnight, which allows the flavors to penetrate deeply, resulting in a more tender and flavorful dish. If you’re planning for a weeknight dinner, you can marinate the chicken in the morning or the night before. Additionally, you can cook the chicken ahead of time and store it in the refrigerator. When ready to serve, gently reheat it on the stovetop or in the oven. This makes Shoyu Chicken not only delicious but also incredibly convenient for meal prep, busy schedules, or entertaining guests. Having it prepped ahead of time ensures you can enjoy a rich, flavorful meal without spending hours in the kitchen.

3. How do I make the sauce thicker?
If you love a glossy, thick sauce that clings to the chicken, reducing the marinade after cooking is key. Once the chicken is done, pour the leftover marinade into a small saucepan and simmer over medium heat for several minutes. Stir occasionally until it thickens into a glaze-like consistency. This process concentrates the flavors, giving the sauce a sweet-savory punch that enhances every bite. You can then drizzle the thickened sauce over the chicken just before serving for a beautiful, restaurant-quality finish. For an extra touch, adding a small pinch of cornstarch mixed with water can help thicken the sauce even more, creating a rich coating that makes each piece irresistible.

4. What should I serve with Hawaiian Shoyu Chicken?
Hawaiian Shoyu Chicken is traditionally served with steamed white rice and macaroni salad, reflecting the classic plate lunch style of Hawaii. However, it’s versatile enough to pair with a wide variety of sides. Steamed or sautéed vegetables like broccoli, snap peas, or carrots complement the sweet-savory chicken beautifully. For a lighter option, serve it alongside a fresh green salad. You can even try roasted potatoes or mashed sweet potatoes for a Western twist. The flavors of the chicken are rich and balanced, allowing it to harmonize with both simple and hearty sides, making it a perfect centerpiece for any dinner.

Why You’ll Love This Recipe

Hawaiian Shoyu Chicken is more than just dinner—it’s a taste of the islands in your own kitchen. The combination of soy sauce, brown sugar, and honey creates a rich, balanced flavor that’s both sweet and savory. Garlic and ginger give it a warming depth, while slow cooking ensures the chicken remains tender and juicy. The simplicity of ingredients makes it accessible, but the final result feels gourmet, making it perfect for weeknight dinners or casual entertaining.

This recipe is also incredibly versatile. You can double it for larger gatherings, adapt it for boneless chicken, or turn it into a quick sheet pan meal. It’s comforting, flavorful, and visually appealing, with caramelized chicken thighs glistening in a rich sauce. The dish is easy to share on social media, and the tropical flavors are sure to delight friends and family alike.

How to Store and Reheat

• Refrigerate: Store leftover chicken in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat or in the oven at 350°F (175°C) until warmed through.

• Freeze: For longer storage, freeze cooked chicken in a sealed container or freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.

• Reheat sauce separately: If the sauce thickens too much in the fridge, reheat it gently and add a splash of water to reach the desired consistency.

A Touch of Hawaiian Tradition

Hawaiian Shoyu Chicken has a rich history rooted in the island’s plate lunch culture. Introduced by Japanese immigrants, the dish combines simple ingredients like soy sauce and sugar to create a savory-sweet chicken dish that’s now a staple across the islands. Traditionally, it’s served with white rice and a side of macaroni salad, representing the blend of flavors and cultures unique to Hawaii. Making this recipe at home lets you recreate the island experience, whether for a cozy weeknight dinner or a family gathering.

Cooking and sharing this dish is about more than flavor—it’s about creating moments. The smell of the chicken simmering brings people together around the table, sparking conversation and connection. The first bite of tender, caramelized chicken with a hint of sweetness and soy umami is comforting, familiar, and instantly satisfying.

Final Thoughts

Hawaiian Shoyu Chicken is the perfect balance of sweet, savory, and tender. It’s easy to prepare, comforting, and versatile, making it ideal for weeknight dinners or special occasions. By following this recipe, you’ll enjoy a dish that is rich in flavor, simple to make, and authentically Hawaiian. Serve it with steamed rice, garnish with green onions and sesame seeds, and you have a meal that’s as beautiful as it is delicious.

This dish is a must-try for anyone who loves bold flavors and home-cooked comfort food. It’s approachable enough for novice cooks but impressive enough to share with family and friends. Once you try it, Hawaiian Shoyu Chicken will become a favorite recipe you return to again and again.

Juicy Authentic Hawaiian Shoyu Chicken for Weeknight Dinner

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• Author: Michelle Davis
• Total Time: 1 hour 5 minutes (plus marinating time)
• Yield: 4–6 servings 1x

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Description

Bring the flavors of the islands straight to your dinner table with this authentic Hawaiian Shoyu Chicken. Perfect for a cozy weeknight or a casual weekend meal, this dish features tender chicken thighs simmered in a sweet and savory soy sauce mixture. Inspired by Hawaii’s classic plate lunches, it pairs beautifully with steamed rice and vegetables, making it a family favorite. The simple ingredients and easy cooking method make it approachable for home cooks while delivering a truly flavorful experience.

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Ingredients

Scale 1x2x3x

• 2 pounds bone-in, skin-on chicken thighs

• 1 cup soy sauce (preferably low-sodium)

• 1/2 cup brown sugar, packed

• 1/4 cup honey

• 1/4 cup water

• 4 cloves garlic, minced

• 1 teaspoon fresh ginger, grated

• 2 green onions, chopped

• 1/2 teaspoon black pepper

• 1 tablespoon sesame seeds (optional, for garnish)

• Steamed white rice, for serving

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Instructions

• In a medium bowl, whisk together soy sauce, brown sugar, honey, water, minced garlic, and grated ginger until the sugar dissolves.

• Place the chicken thighs in a large resealable bag or shallow dish and pour the marinade over them. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight.

• For stovetop cooking: Heat a large skillet over medium-high heat. Remove chicken from marinade, reserving the marinade. Sear chicken skin-side down for 5–7 minutes until golden brown. Flip, pour reserved marinade over chicken, reduce heat to medium-low, cover, and simmer for 25–30 minutes until fully cooked.

• For oven baking: Preheat oven to 375°F (190°C). Place chicken in a baking dish skin-side up, pour marinade over, cover with foil, and bake for 35 minutes. Remove foil, baste chicken with sauce, and bake uncovered for 10–15 minutes until caramelized.

• Optional: Pour remaining marinade into a small saucepan and simmer for 5–7 minutes until slightly thickened. Drizzle over chicken before serving.

• Garnish with chopped green onions and sesame seeds. Serve hot with steamed rice and your favorite sides.

Notes

• Marinate overnight for deeper flavor.

• Adjust sweetness by reducing brown sugar or honey to taste.

• Pair with traditional sides like steamed rice and macaroni salad, or try sautéed vegetables and roasted potatoes.

• Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 40–50 minutes

Michelle Davis