Fill these chewy cookies with jams or jellies of various tastes.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 12 |
Ingredients
- 1 cup soy sauce
- 1 cup brown sugar
- 1 cup water
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger root
- 1 tablespoon ground black pepper
- 1 tablespoon dried oregano
- 1 teaspoon crushed red pepper flakes (Optional)
- 1 teaspoon ground cayenne pepper (Optional)
- 1 teaspoon ground paprika (Optional)
- 5 pounds skinless chicken thighs
Instructions
- Whisk together soy sauce, brown sugar, water, onion, garlic, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add chicken thighs and toss to coat evenly. Cover the bowl with plastic wrap; marinate chicken in the refrigerator for at least 1 hour.
- Preheat an outdoor grill to medium heat. Lightly oil the grate.
- Remove chicken thighs from marinade; discard remaining marinade.
- Grill chicken thighs on the preheated grill until no longer pink in the center and the juices run clear, about 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 338 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 4 g |
| Sodium | 1304 mg |
| Sugars | 19 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written. Delicious!
I won my office potluck with this recipe! Everyone that tries it likes it. I cook it in a pot similar the the top comment and finish it in the broiler.
True. This is more like teri chicken than shoyu chicken. But either way — YUM. Cant go wrong with shoyu, garlic and ginger. We slow cook it and add tofu and green (and sometimes white) onion. Simmer everything on med-hi for about 45 min and you’re golden! You can leave the spices in the dust. Not really needed unless you’re a smoker and cant taste anything. 🙂
Only thing we do differently is cut WAY back on the cayenne, paprika and red pepper flakes. I like to also put a little of the marinade aside to glaze the chicken at about 160f, and add a pineapple slice.
Used the oven method — 35 minutes at 375 degrees on a rack over a foil lined pan. Didn’t vary the marinade ingredients. Marinated three hours in the fridge. Would do again.
I left out the oregano because it made zero sense to me. I also left out the red pepper flakes because i am pretty sure shoyu chicken should have a balanced flavor. “1 onion” is a super vague spec. What kind of onion? How big? I got onions almost 4″ across and onions the size of garlic cloves. I cooked the thighs at 225f in my pellet grill until they reached 165f internal temperature. Everyone loved them.
I didn’t add red pepper flakes or cayenne pepper
So delicious and different than any other marinated chicken than I’ve made before. I used smoked paprika instead of regular paprika. I also added garlic Chile paste in addition to garlic to add a kick. My wife loved it!!! I made grilled pineapple as the side. So good
Delicious and SO simple!! Some people only want it reviewed if you do it exactly as is and I guess if I was a professional reviewer that would be correct but taste is subjective somewhat so flexibility should be part of the charm of the recipe. I KNEW I wouldn’t want so much raw onion so I used half the amount. I could tell it was already quite spicy/peppery so I didn’t add the optional cayenne but did try the full amount paprika. I grilled boneless skinless chicken breasts because my health requires low fat. This will be on my alternating regular menu..
Been using your recipe for several years, but never grilled; either oven baked or simmered on stovetop in large Dutch oven. After trying, I adjusted to family’s tastes: Added 20 oz. can pineapple chunks, drained & reserved 1/2 cup of juice. Replace water w/ this juice & 1/2 c. apple cider vinegar. (Recipe needs this tang!) No oregano. Adjust cayenne pepper amount to how HOT yours it! The sauce is good on rice also. Options: peanuts &/or a little peanut butter stirred into sauce after dish is cooked.
I have 2 of the pickiest kids around, rarely do I find something they will both eat. This was a winner and will make it again and again.
I have made this a dozen times and love it!! I found it’s easier to combine all ingredients in blender then marinate that way the kids don’t see the onions. Made for several people and they all loved.
Tastes like a restaurant dish, wonderful blend of flavors. I cooked the chicken in a pot with the sauce instead of marinating, it came out super juicy and tender. I fished the thighs out and let them cook enough to de-bone then put the coarsely chopped chunks back in the pot to warm. I served with pineapple rice. If you like spicy, dip more sauce out, if you don’t like it hot, use a slotted spoon to just get chicken.
This was fantastic as is!!
Used legs instead of thighs, but unfortunately put on the grill when it was too hot. Even after scraping off the burned outside, chicken was still awesome, everyone loved it. Marinated overnight.
I was very skeptical about this recipe but decided to make it for my family. Needless to say it was very tasty and retained its moisture. Thanks for the recipe its now going to be a regular on our menu. P.S. don’t be afraid of using more fresh ginger!
Irritating that someone would post a negative review based on the name of the recipe. This is now my go to marinade. This is so scrumptious i can’t even describe! If you don’t like the name, rate the recipe and if you must….complain about the name.
My family and I loved this recipe. It was simple yet delicious!
Hands down, one of the best chicken marinades I’ve ever had. This is now a staple for us. The only thing I did different was used low sodium soy. So delicious!
Delicious! I marinated the chicken for two hours, it could have marinated longer. Great flavor with a kick!
This is a very good sauce on chicken or beef, will use it a lot this summer. 4.5 stars