Hawaiian Shoyu Chicken (Printable Version)
Juicy grilled chicken thighs glazed in a tangy, sweet pineapple and soy sauce blend.
# Ingredients Required:
→ Main
01 -
907 g boneless, skinless chicken thighs
→ Marinade
02 -
5 cloves fresh garlic, minced
03 -
1 tbsp fresh ginger, grated
04 -
120 ml low-sodium soy sauce
05 -
100 g brown sugar
06 -
60 ml rice vinegar
07 -
15 ml sesame oil
08 -
240 ml pineapple juice
→ Thickening Agent
09 -
8 g cornstarch mixed with 30 ml water
→ Garnish
10 -
Chopped green onions
# Guide to Cooking:
01 -
Pat chicken thighs dry with paper towels to ensure proper searing.
02 -
Whisk together soy sauce, brown sugar, pineapple juice, minced garlic, grated ginger, rice vinegar, and sesame oil until sugar dissolves.
03 -
Place chicken in marinade and refrigerate for at least 1 hour or preferably overnight to enhance flavor penetration.
04 -
Preheat grill or skillet to medium-high heat. Grill chicken thighs for 5 to 7 minutes per side until golden brown and cooked through to an internal temperature of 74°C.
05 -
Bring reserved marinade to a gentle boil in a saucepan. Whisk in cornstarch slurry and cook until thickened to a glossy glaze.
06 -
Brush thickened glaze over chicken during the last minute of cooking to build a flavorful coating.
07 -
Plate chicken thighs garnished with chopped green onions. Serve alongside steamed rice or fresh salad as preferred.
# Extra Suggestions:
01 -
Marinating overnight improves depth of flavor and tenderness significantly.