Hawaiian Shoyu Chicken Recipe:

Step 1

Prepare Marinade/Shoyu Sauce:  In a large bowl or large re-sealable plastic bag, combine the soy sauce, brown sugar, water, garlic, onion, ginger root, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika.

Step 2

Add the chicken thighs to the prepared Marinade/Shoyu Sauce.  Either cover the bowl with plastic wrap or seal the plastic bag.  Let marinade in the refrigerator for at least 1 hour or overnight.

Step 3

Preheat barbecue grill for medium heat (spray grill with non-stick vegetable spray).

Step 4

Remove the chicken thighs from the marinade; reserve the marinade to make the glaze (see below).

Step 5

Place the chicken thighs on the hot grill.  Cover barbecue with lid and open vents.  Grill the chicken for approximately 15 minutes on each side or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife).  Remove from grill.

Step 6

While the chicken is grilling, make the Glaze:  In a large saucepan or wide sautpan over medium-high heat, add the remaining marinade.  Add the cornstarch, stirring constantly, until a low boil.  Still stirring constantly, keep at a low boil (turn heat down if necessary), for approximately 15 to 20 minutes or until the marinade mixture is reduced to a consistency of a syrupy glaze.  Remove from heat and set aside until the chicken thighs are finished cooking,

Step 7

Brush the prepared Glaze over the grilled chicken thighs before serving.

Step 8

Serve with cooked white rice. Glaze can also be drizzled over the rice.

Step 9

Serves many.

Step 10

Preheat crock pot/slow cooker on high for 1 hour.

Step 11

NOTE: For food safety, it is a good idea to cook on HIGH for the first hour to quickly bring the temperature up to 140 degrees.  Then turn the dial to LOW to cook the chicken thighs.  The LOW setting is equal to about 200 degrees F. in the oven.

Step 12

Place the chicken thighs in the preheated crock pot; pour the prepared Marinade/Shoyu Sauce over the chicken thighs.

Step 13

Cook on low temperature for approximately 8 hours or on high temperature for approximately 4 hours.  The chicken thighs are done when they are fall apart fork tender. In the last hour of cooking, add sliced celery and carrots; cook until the vegetables are tender.

Step 14

Serve over cooked rice.

Step 15

Serves many.

Step 16

Place chicken thighs in the Inner Pot, then pour shoyu marinade over the chicken.

Step 17

Cover with lid and seal to close. Make sure the pressure valve is also closed. Select Manual button, high pressure and set cooking time for 10 minutes. (Note - If using chicken breasts, cook thinner cutlets for 15 minutes, high pressure and thicker chicken breasts for 30 minutes high pressure.) When cooking time is done, Natural Pressure Release the pressure until the pressure pin drops.  Open the lid.

Step 18

To thicken the sauce: in a small bowl stir together 1 1/2 tablespoons of cornstarch and 2 tablespoons of cold water to make a slurry.

Step 19

Remove the cooked chicken pieces to a plate and set aside. Press the Saute button on the Instant Pot and bring to Medium heat setting.  Mix in the cornstarch slurry into the shoyu sauce in the pot.  Stir together until sauce is thickened.

Step 20

Served chicken over cooked rice and drizzle shoyu sauce over the chicken and rice and enjoy.

Step 21

Serves Many.