Shoyu Chicken Thighs
Say aloha to your new favorite way to prepare chicken with this delicious Shoyu chicken recipe served with savory rice.
Equipment
- 1 Large Bowl
- 1 Saucepan
- 1 Oven-proof Pan
- 1 Saucepan
Ingredients
Ingredients
- ½ cup shoyu
- ½ cup brown sugar
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 6 bone-in skin-on chicken thighs about 2 lb.
- 1 cup white rice such as jasmine
- 2 cups chicken broth
- ½ tsp salt
- 1 tsp sesame oil
Instructions
Prep
- In a large bowl, whisk the ½ cup shoyu, ½ cup brown sugar, 1 tbsp ginger paste and 1 tbsp garlic paste to make a marinade for the chicken.
- Add 6 bone-in skin-on chicken thighs and toss to coat in marinade.
- Cover with plastic wrap and place in refrigerator for 4 hours, up to 24 hours.
Rice
- To saucepan, add 1 cup white rice, 2 cups chicken broth and ½ tsp salt and bring to a boil over high heat. Once it is boiling, lower the heat to simmer and cover.
- Cook rice until broth is absorbed.
- Turn off the heat and remove lid. Fluff the rice with a fork, place the lid back on and place to the side for later.
Chicken
- Preheat oven to 425˚F.
- Remove chicken from marinade and pat dry, on both sides. DO NOT discard marinade.
- Add 1 tsp sesame oil to an ovenproof pan and heat on medium heat, for about 3 minutes.
- Add chicken thighs, skin side down, and cook until skin has browned, about 3 minutes
- Flip chicken thighs and turn off heat.
- Pour marinade over chicken.
- Transfer chicken to preheated oven and cook until internal temperature is 180˚F.
- Once done, let rest at least 5 minutes. (The internal temperature will continue to rise.)
Serve
- Serve chicken with rice and spoon sauce on top.
- Garnish with chopped scallions.