Hawaiian Shoyu Chicken

Hawaiian Shoyu Chicken

In Hawaii we call Soy Sauce “Shoyu”.  It’s the Japanese name for this dark salty sauce made from mashed soy beans.

We use Shoyu in many things, from dips to main dishes, Shoyu is a staple in almost every kitchen in Hawaii and is a condiment at most restaurants.  One of the most popular dish made with this ingredient is Shoyu Chicken.  It’s served at most local drive-ins and definitely in just about every local home.

I think of Shoyu Chicken as one of my favorite childhood comfort foods. I remember waiting for the days it was on the lunch menu at school.

This sweet salty chicken dish served over hot steamed white rice is delicious, or as we say in Hawaii “Ono”!

It’s really easy to make and requires ingredients you’ll find in an Asian Market, or if you live in Hawaii in any grocery store.  I usually make up a large batch so that we can have left overs.  This is one of those dishes that is just as good or even better the next day!

Best of all it doesn’t take all day to make and can be made in one pan!  No fuss, no bother, just pure yummy!  Here’s the recipe.

Shoyu Chicken


6- 8  Chicken Thighs (bone-in, skin-on)

1 Tbs. Oil

3/4 Cup Soy Sauce or Shoyu as we call it

3/4 Cup Brown Sugar

3/4 Cup Water

1/4 Cup Rice Vinegar

6 Cloves Garlic, minced

1 Tbs. Fresh Ginger, peeled and slivered

1/4 Cup Green Onions, chopped

1 Tbs. White Sesame Seeds


Heat oil in a deep skillet or pot.

Add Chicken, skin side down and fry until it turns golden brown.  Flip over and fry the other side too.

In a bowl combine soy sauce, sugar, water, and rice vinegar.  Pour over the chicken.

Add in garlic and ginger.  Bring to a boil.

Turn down heat and cover.  Simmer for about 15 minutes.

Flip chicken over and simmer covered another 15 minutes.

Remove lid and turn up the heat to reduce the sauce until it thickens to the consistency of honey.

Move to serving dish if desired and sprinkle with green onions and sesame seeds.

Serve with lots of steamed white rice.



Shoyu Chicken
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Shoyu Chicken
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  1. Heat oil in a deep skillet or pot.
  2. Add Chicken, skin side down and fry until it turns golden brown. Flip over and fry the other side too.
  3. In a bowl combine soy sauce, sugar, water, and rice vinegar. Pour over the chicken.
  4. Add in garlic and ginger. Bring to a boil.
  5. Turn down heat and cover. Simmer for about 15 minutes.
  6. Flip chicken over and simmer covered another 15 minutes.
  7. Remove lid and turn up the heat to reduce the sauce until it thickens to the consistency of honey.
  8. Move to serving dish if desired and sprinkle with green onions and sesame seeds.
  9. Serve with lots of steamed white rice.
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Crispy Chicken Thighs with Spice-Roasted Radishes

Crispy Chicken Thighs with Spice-Roasted Radishes

This quick chicken-and-veggies dish is great for weeknights, and you can make the Everyday Spice Blend beforehand—keeping in your pantry for added ease.


A stellar spice blend is one of the easiest ways to amp up the flavors of a dish, taking a simple seared pork chop or baked chicken thigh to the next level. But what makes a spice mix great? We asked Meherwan Irani, chef and founder of the spice retailer Spicewalla, for advice. His first tip? For the best flavor, make your own blend from scratch. Toast whole spices first to bloom their fragrances, then grind them to medium-coarse consistency. And taste your spices as you go. “A common mistake is assuming a spice will taste the way it smells. But there’s often a big difference.” Try your hand at this simple Everyday Spice Blend, then put it to good use on chicken thighs for dinner tonight. If you don’t want to make your own, try the Cowboy Blend, available at spicewallabrand.com, and add your own fresh rosemary.




6 bone-in, skin-on chicken thighs (about 3 pounds)
1 1/2 pounds radishes (about 2 bunches), trimmed and halved lengthwise
3 tablespoons extra-virgin olive oil
2 tablespoons Everyday Spice Blend
6 cups baby arugula
Kosher salt




Step 1

Preheat oven to 450°F. Toss together chicken thighs, radishes, olive oil, and spice blend on a large rimmed baking sheet until evenly coated. Spread in a single layer. Roast in preheated oven until an instant-read thermometer inserted in thickest portion of chicken registers 160°F, about 30 minutes. Divide arugula evenly among 6 plates, and top with chicken, radishes, and pan juices. Sprinkle with salt to taste.


Suggested Pairing:

Lime-scented Australian dry Riesling.



Crispy Chicken Thighs with Spice-Roasted Radishes
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One Skillet Taco Chicken & Rice

One Skillet Taco Chicken & Rice

Filled with spice-rubbed chicken breast and brown rice, this hearty casserole casserole is a healthier take on Tex-Mex. Meal planning? Leftovers taste just as good the next day!





1 1/2 c. brown rice

1 1/2 lb. chicken breasts, cut into 1-inch chunks

1 tbsp. smoked paprika

2 tsp. ground cumin

2 tsp. dried oregano

1 tbsp. olive oil

1 tbsp. chopped garlic

1/3 c. chopped onion

diced green bell pepper

(7.5-oz) can no-salt black beans, drained

large beefsteak tomato, diced (OR 1 can diced tomatoes)

2 c. red enchilada sauce

1 c. water

3/4 c. shredded cheese (such as Mexican cheese: blend of cheddar, Monterey Jack, and asadero)

Sea salt & pepper, to taste

Freshly chopped cilantro, for garnish

Avocado, sliced, for garnish

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  1. Preheat oven to 400°. Cook rice according to instructions and set aside to cool.
  2. Season chicken breast with smoked paprika, cumin, and dried oregano.
  3. Set a deep (nonstick) skillet on medium heat, and once hot, add olive oil, garlic, onion, and bell pepper. Cook for 2 to 3 minutes until the outside of the onion has slightly browned.
  4. Add chicken breast and cook for about 3 to 5 minutes.
  5. Fold in the cooked brown rice, then stir in the black beans, tomato, enchilada sauce, and water.  Mix everything together and bring to a light simmer.   Reduce the heat to low-medium, then cover and cook for 8 to 10 minutes.
  6. Remove the top, stir up the chicken and rice and season to taste with sea salt & pepper.  Sprinkle on some cheese (if desired), then bake for 5 to 7 minutes to melt the cheese.
  7. Garnish with fresh cilantro and avocado, then enjoy!
One Skillet Taco Chicken & Rice
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One Skillet Taco Chicken & Rice
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Filipino Chicken BBQ on a Stick

Filipino Chicken BBQ on a Stick

Barbecue on a stick is a very popular traditional Filipino dish. It is  a popular street food in the Philippines, and is very similar to the Indonesian Satay . It is usually made from chicken or pork which is then grilled in a slightly sweet sauce on skewers. This version is made with chicken.

The recipe I give here may differ from the way others may make this, as almost everyone has their own version. This instructable will show how my family makes it. After reading it, feel free to make a version of your own!

Also, in my opinion, this is THE tastiest way to grill chicken.


Step 1: Find Ingredients

Find Ingredients

You don’t have to stick strictly to the given measurements of each ingredient .

Add as much or as little as you like of each per your personal preferences
( as long as you stick to the general proportions).

Feel free to substitute ingredients

All measurements are approximate.



–  3 lbs of chicken breast or chicken thigh fillets ( used in this recipe)

–  1 to 1 1/3 cups distilled white vinegar

–  1/2 cup tomato ketchup or banana ketchup, or both

–  1/3 to 1/4 cup soy sauce

–  1/3 to 1 cup ginger beer ,ginger ale or  7-UP, Sprite,orange juice,pineapple juice, or any other kind of sweet drink

– 2 to 3 teaspoons garlic powder



-Bamboo skewers

– 1 1-gallon plastic zip-lock bag

Have all the ingredients and equipment? Move on to step 2 to start preparation!


Step 2: Cut the Meat

Cut the MeatCut the Meat

This is almost self- explanatory.

Cut the chicken breast or thigh fillets into small square-ish pieces, or into small, short strips. Remove any fat or skin, and discard the fat if you don’t like big fat pieces (some people do).  It is OK to leave just a little fat on, as it will cook off in the grill.

If you want a tasty treat, save any chicken skin. You can put on the grill to crisp it up while brushing it with the marinade. It is very tasty.


Step 3: Make the Marinade

Make the Marinade

Remember, you can substitute ingredients with similar ones that you may have on hand. For example, you could use rice wine or apple cider vinegar instead of white vinegar. You probably got the point by now.

Anyway, combine all the other ingredients ( vinegar, ketchup, soy sauce, ginger ale and garlic powder) into the zip-lock bag.


Step 4: Marinate the Chicken

Marinate the Chicken

Put the cut chicken pieces into the bag. Seal the bag, and move it around to help mix the marinade around.

Again, make sure the the bag is sealed, or even double bag it. Place bag on a plate or in a large bowl.

let sit in the refrigerator for 2 hours or overnight.


Step 5: Skewer the Chicken

Skewer the ChickenSkewer the Chicken

Take out the chicken from the bag. Save the used marinade, as we will make it into sauce later.

Put the marinated chicken on the skewers, and put the pieces close together. Make sure you leave enough room on the ends of each skewer so you can hold them while you eat.

You don’t have to soak the skewers, as the chicken, dripping wet with marinade, will soak the skewers on its own.

Step 6: Make the Sauce
Make the SauceMake the Sauce

This is fairly simple. You can do this while you wait for the charcoal to be ready, or any other time before you start cooking the chicken.

Take the marinade that you saved from the chicken earlier (in step 6) and heat it up in a small saucepan on medium heat until boiling.

This is an extra step to ensure that the marinade is safe enough to use as a glaze and/or dipping sauce.

If you want the sauce to become a glaze on the chicken, then add about a teaspoon or tablespoon of sugar to the the marinade when it is near boiling.

Allow to cool down a little bit.


Step 7: Heat Up the Grill

Heat Up the Grill

Heat up the grill to about 300 degrees. While you are grilling the chicken, you will be opening the grill a lot, which means that when you are grilling the gauge will display the temp as about 155- 220 F, although the coals and the grill grate will still be at 300 degrees.


Step 8: Start Grilling!

Start Grilling!
Start Grilling!Start Grilling!

Put the skewers of chicken on the grill. Flip every 2-4 minutes, or continuously flip. Every so often, brush on some of the sauce you made earlier in step 6. 

Cook until well done ( or however you like them).


Step 9: Enjoy!!!


You now have some delicious Filipino BBQ chicken all ready for you to eat!  Now you can either take the meat off the skewers and eat it that way, or you can eat it traditional style: just hold the skewer and eat!

The best way to eat this is with some grilled vegetables and some steamed white jasmine rice.

Feel free to comment if you have any ideas for improvements, or if you think you can make it better, etc.


Filipino Chicken BBQ on a Stick
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Filipino Chicken BBQ on a Stick
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1/3 to 1 cup ginger beer ,ginger ale or 7-UP, Sprite,orange juice,pineapple juice, or any other kind of sweet drink
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Chicken Barbecue

Chicken Barbecue

Barbecued chicken is a variation of Pinoy Pork Barbecue simply because the marinade and procedure are almost the same. However, both has it’s distinct flavor that everyone loves.  Others may call it grilled chicken as it is done indoors under a grill while barbecuing is done outdoors on a barbecue. Whatever it is the process is  just the same cooking it  hot in charcoal or electric grill as I do, since we don’t have any place from the building for charcoal grilling. Nonetheless, my electric grill if just fine for easy grilling of chicken as it has an easy adjustment if you want it cooked low and slow or hot and fast, but for chicken meat it needs both to achieve a fantastic result …well done  from the inside and a bit crispy on the outside.

Just like pork barbecue, chicken barbecue  is fairly simple to make, but it does take a little bit of time to marinate. Please note that the longer you let it marinate the better the taste. If you wish to prepare this dish, marinate it in the evening so as on the next day the chicken is all ready for grilling.

Chicken on the Grill


  • 6 pcs. chicken , cleaned
  • 1/2 cup of Mama Sita’s barbecue marinade
  • 1 whole garlic, peeled & smashed
  • 1 medium size lemon, juiced
  • 1/2 tsp. ground black pepper
  • 1 tbsp. Maggi magic sarap
  • 1 pinch MSG (optional)

Instructions for Cooking

  1. Make the marinade by combining the garlic, mama sita’s marinade, juice of 1 lemon, msg., maggi magic sarap, and ground black pepper in a bowl. Stir to mix.
  2. Put the chicken leg quarters inside a large freezer bag, and then pour-in the marinade.
  3. Shake the bag gently to coat the chicken with marinade then remove the air inside the bag. Seal the bag then refrigerate overnight.
  4. Remove the chicken from the bag and transfer the remaining marinade to a bowl and put a little oil  for basting.
  5. Put on the chicken into bamboo or metal skewers for easy turning.
  6. Heat-up your grill and start grilling the chicken under medium heat for 12 to 15 minutes per side or until the chicken is completely cooked. Do not forget to baste the chicken with the remaining marinade mixture.
    Note: Chicken takes a long time to cook. Grilling it in high heat will cause the outer part of the chicken to cook earlier leaving the inside raw.
  7. Remove from the grill and transfer to a serving plate.
  8. Serve with steamed rice.
  9. Share and enjoy!


Baste the chicken with the remaining marinade to further enhance the flavor while grilling. Basting the meat will also help to keep it moist through the entire cooking process.

Chicken Barbecue
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Chicken Barbecue
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