Shoyu Chicken

Recipe View 5 mins In a large bowl (glass or ceramic recommended), whisk together the soy sauce, brown sugar, water, chopped onion, minced garlic, grated ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika until the brown sugar is mostly dissolved. (5 minutes)

Recipe View 12 hrs Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl tightly with plastic wrap or transfer to a resealable bag, pressing out any excess air. Marinate in the refrigerator for at least 1 hour, or preferably overnight for maximum flavor. (1 hour - overnight)

Recipe View 5 mins Preheat your outdoor grill to medium heat (about 350-450°F or 175-230°C). Lightly oil the grill grates to prevent sticking. (5 minutes)

Recipe View 2 mins Remove the chicken thighs from the marinade. Discard the remaining marinade – do not reuse it. (2 minutes)

Recipe View 30 mins Place the chicken thighs on the preheated grill. Grill for approximately 15 minutes per side, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C). Use an instant-read thermometer to verify. (30 minutes)

Recipe View 10 mins Remove the chicken from the grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. (10 minutes)