Hawaiian Soy Sauce Chicken

why make this recipe

This dish gives you sweet and salty flavors with simple ingredients. It is quick to prepare and feeds a small family. The sauce soaks into the chicken and tastes like a classic Hawaiian home meal.

introduction

Hawaiian Soy Sauce Chicken is a tasty, easy roast chicken with a soy and brown sugar glaze. It has garlic and ginger for warmth and a little heat if you like. For another simple chicken idea, try the Chicken Parmesan with Alfredo Sauce recipe to change your weekly menu.

how to make Hawaiian Soy Sauce Chicken

Ingredients :

• 2 pounds chicken thighs (bone-in and skin-on)
• 1 cup soy sauce
• 1/2 cup brown sugar
• 1/2 cup water
• 1/4 cup rice vinegar
• 4 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 2 green onions (sliced, for garnish)
• Sesame seeds (for garnish, optional)

Directions :

1. In a large bowl, whisk together the soy sauce, brown sugar, water, rice vinegar, minced garlic, grated ginger, black pepper, and red pepper flakes until the sugar is dissolved.
2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.
3. Preheat your oven to 375°F (190°C).
4. Place the marinated chicken thighs in a baking dish, pouring the marinade over the top.
5. Bake for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. For extra caramelization, switch the oven to broil for the last 5 minutes of cooking, watching closely to prevent burning.
7. Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with sliced green onions and sesame seeds if desired.

how to serve Hawaiian Soy Sauce Chicken

Serve the chicken over steamed white rice or brown rice. Add a side of steamed vegetables like broccoli or green beans. A small salad or Hawaiian macaroni salad also works well. Spoon a little of the pan sauce over the rice for more flavor.

how to store Hawaiian Soy Sauce Chicken

Cool the chicken to room temperature for no more than two hours. Store in an airtight container in the fridge for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating. Reheat in the oven at 350°F (175°C) until warm, or microwave in short bursts.

tips to make Hawaiian Soy Sauce Chicken

• Marinate longer (overnight) for deeper flavor.
• Use bone-in, skin-on thighs for more juice and better taste.
• Pat the skin dry before baking to help it crisp.
• Watch the broiler closely to avoid burning.
• If sauce is thin, simmer it on the stove until it reduces and thickens, then spoon over the chicken.

variation (if any)

• Add pineapple chunks to the baking dish for a sweet tang.
• Use chicken breasts if you prefer white meat, but reduce bake time to avoid drying.
• Swap brown sugar for honey or coconut sugar for a different sweetness.
• Add a splash of sesame oil for a nutty finish.
• Cook in a slow cooker on low for 4–6 hours for an easy hands-off method.

FAQs

Q: Can I use low-sodium soy sauce?
A: Yes. Low-sodium soy sauce works fine. Taste the sauce before baking and add a little more sugar or vinegar if needed.

Q: Do I need to turn the chicken while baking?
A: No. You can leave it in place. Turn it once if you want more even browning on both sides.

Q: Can I make this on the grill?
A: Yes. Grill over medium heat and watch for flare-ups. Brush with the marinade while grilling and cook until 165°F (74°C).

Q: Is it safe to reuse the marinade?
A: Do not reuse raw marinade unless you boil it first to kill bacteria. Boil for several minutes and cool before using as a sauce.

Q: What if I like spicy food?
A: Add more red pepper flakes or a little sriracha to the marinade for extra heat.

Hawaiian Soy Sauce Chicken

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 60 minutes
• Cook Time: 40 minutes
• Total Time: 100 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Hawaiian
• Diet: Gluten-Free

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Description

A delicious roast chicken with a sweet and salty soy glaze, perfect for a family meal.

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Ingredients

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• 2 pounds chicken thighs (bone-in and skin-on)
• 1 cup soy sauce
• 1/2 cup brown sugar
• 1/2 cup water
• 1/4 cup rice vinegar
• 4 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 2 green onions (sliced, for garnish)
• Sesame seeds (for garnish, optional)

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Instructions

1. In a large bowl, whisk together soy sauce, brown sugar, water, rice vinegar, minced garlic, grated ginger, black pepper, and red pepper flakes until the sugar is dissolved.
2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
3. Preheat your oven to 375°F (190°C).
4. Place the marinated chicken thighs in a baking dish, pouring the marinade over the top.
5. Bake for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. Switch the oven to broil for the last 5 minutes of cooking, watching closely to prevent burning.
7. Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with sliced green onions and sesame seeds if desired.

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Notes

For best flavor, marinate overnight. Serve with rice and vegetables for a complete meal.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 10g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 100mg