Cooking Lesson #992: Hawaiian Luau Chicken

…from the Perspectives’ Kitchen

How you doin’? Hawaiian Luau Chicken is sure to transport you to sunny skies, ocean waves and warm sands at Waikiki Beach. You can smell the intoxicating aroma of the luau made by simmering chicken thighs in an aromatic broth of soy sauce (or shoyu), ginger, garlic and brown sugar, it’s bright and bursting with umami flavor.
 
“Shoyu” is a Japanese-style soy sauce that’s made with a combination of soy and wheat. It has a sweet-and-salty flavor and is used in stir-fries, as a dipping sauce for tempeh, sushi, grilled meat, tofu, eggs and vegetables and as a marinade. Aloha brand is commonly used in Hawaii but Kikkoman is an easily accessible brand that works just as well.
 
Hawaiian Luau Chicken is best served with rice, of course, and sautéed bok choy, udon noodles, or stir-fried vegetables are all great accompaniments.
 
Prep time:  15 minutes
Cook time:  30 minutes
Yield:  4 servings
 
Ingredients 
1/2 cup shoyu soy sauce ( I prefer Kikkoman low sodium)
1/3 cup packed light brown sugar
5 tablespoons finely chopped garlic
3 tablespoons peeled and finely grated fresh ginger
1-3/4 cups unsalted chicken stock, divided
4 bone-in, skin-on chicken thighs (roughly 1-1/2  to 2 pounds)
2-1/2 tablespoons cornstarch
Sliced fresh scallions (green onion tops)
 
Directions

1. In a medium Dutch oven or a large, high-sided, heavy-bottomed skillet, whisk together the shoyu, brown sugar, garlic, ginger and 1-1/2 cups of stock until the sugar dissolves, about 1 minute.
2. Add the chicken thighs, skin-side down, and bring to a boil, undisturbed, over medium-high heat.
3. Reduce the heat to medium-low, cover with a lid, and simmer, turning the chicken halfway through, until it is tender and a thermometer inserted into the thickest portion registers 165°F, about 25 to 30 minutes.
4. Remove from the heat.
5. Broil the chicken (optional):
6. Using tongs, remove the chicken pieces and place them on a large-rimmed sheet pan, skin-side up.
7. Preheat the oven to broil with a rack about 6 inches from the heat source. Broil the chicken until the skin is golden brown and crisp, about 3 minutes.
8. In a small bowl, whisk the cornstarch and remaining 1/4 cup of chicken stock until well combined.
9. Add the cornstarch mixture to the shoyu mixture in the Dutch oven and whisk to combine.
10. Boil, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 1 minute.
11. Return the chicken, skin-side up, to the Dutch oven and spoon the thickened sauce over it.
12. Garnish with scallions, if desired, and serve.
13. Store leftovers in an airtight container in the fridge for up to 4 days.

ChefSecret:  If you want to get the true luau flavor, finish off the chicken thighs on an outdoor barbecue.

Quip of the Day:  This luau has me on island time—no rush, just relax.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entrees #Dinner #HawaiianLuauChicken #Aloha #Shoyu #IslandDinner #WaikikiBeach #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

---