Well... maybe I didn't have time. I've been working on getting Unbridled published and getting fallen limbs out of the yard and getting the weed trimmer started (Budley did it with 3 pulls. Grrr...) and then he had to start the chainsaw for me and get it out of its chain break mode so I could cut the dead limbs out of the trees--at least the ones I could reach. But the lawn mower started right up, thanks to its new battery, and the yard is starting to look decent again. Ah, the joys of spring...
Take it away, Donna!
"Shoyou Chicken is Hawaii's answer to Teriyaki Chicken. Chicken thigh meat is marinated in a sweet spicy soy sauce marinade, then grilled and served with rice.
SHOYOU CHICKEN(12 servings)
- 1 cup soy sauce
- 1 cup brown sugar
- 1 cup water
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 tablespoon grated fresh ginger root
- 1 tablespoon ground black pepper
- 1 tablespoon dried oregano
- 1 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon ground cayenne pepper (optional)
- 1 teaspoon ground paprika (optional)
- 5 pounds skinless chicken thighs
- Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.