Hawaiian Shoyu Chicken


Hawaiian Shoyu Chicken

Hawaiian Shoyu Chicken
Hawaiian Shoyu Chicken

"Hawaiian 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. 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"



  • 6 skinless, boneless chicken thighs
  • 1 cup tamari (or soy sauce if not gluten free)
  • 1 cup light brown sugar
  • 1 cup water
  • 1 teaspoon cayenne
  • 2 teaspoons oregano
  • 1 teaspoon crushed red pepper
  • 1 teaspoon ginger
  • 1 clove garlic, chopped
  1. Whisk all marinade ingredients together and pour into a Ziploc bag.

  2. Add chicken thighs and marinate for at least 2 hours or overnight.

  3. Heat a non-stick skillet or grill pan over medium-high and drizzle pan with a bit of olive oil.

  4. Add chicken thighs to pan and discard marinade.

  5. Cook until chicken is cooked through and browned on the outside, about 8 minutes per side.

  6. Instant read thermometer should read 165º F.

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Certain brands of soy sauce are gluten free. La Choy is and I believe that Kikkoman has a gluten free version as well as regular. Some people also use coconut aminos in replace of soy sauce. This would great on the grill. I usually just put my marinade and meat in a container with a lid and just turn the meat from time to time.


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