Shoyu Chicken

A family favorite for dinner tonight. This makes a teriyaki-style chicken that is ridiculously easy, cheap, and super super tasty. I make this recipe about once every three weeks — cleverly timed with when chicken thighs go on sale for 99c/lb. I will use a little of the finished chicken tonight as a topping for an Asian-inspired salad (Fancy Salad Night, ooo!), and shred the rest to serve with veggie-rich peanut noodle stir fry tomorrow.


1 c soy sauce MUST USE LOW SODIUM
1/2 c brown sugar
4 cloves garlic, pressed or minced
1 onion, diced
1 t dried ginger
1 t black pepper
1 t dried oregano
1 t crushed red pepper flakes (optional)
1 t ground cayenne pepper (optional)
1 t ground paprika (optional)

5 lbs bone-in chicken thighs, skin removed

1. Combine all ingredients of marinade.
2. Place skinned chicken thighs in a 9×13 pan. Pour marinade evenly over meat. Add 1/2 c to 1 c water to achieve desired consistency. Cover with plastic wrap and refrigerate for at least one hour, preferably several or even overnight.
3. Remove meat from fridge and allow to come to temperature. Discard ~1/2 of marinade. Bake in preheated 375F oven for 45-60 minutes, turning pieces once during cooking (if possible) and basting (when possible), or until chicken is fully cooked (I put it on a plate and see if its juices are clear).

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