Grilled Hawaiian Shoyu-Style Chicken
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Grilled Hawaiian Shoyu-Style Chicken

Grilled Hawaiian Shoyu-Style Chicken

with Fluffy Rice and Foil-Pouch Veggies

Hawaiian Shoyu Chicken is an Island-style comfort food! Simmer chicken thighs in a flavourful mix of soy, mirin, brown sugar, ginger and garlic! Once cooked through, get those thighs on the grill and baste them with their braising liquid! Want to prep ahead? Braise the chicken ahead of time, cool and refrigerate, then reheat on the grill when you're ready to serve!

Allergens:
Soy
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time7 minutes
DifficultyEasy

Ingredients

serving amount

280 g

Chicken Thighs

¾ cup

Jasmine Rice

2 unit(s)

Shanghai Bok Choy

56 g

Snow Peas, trimmed

1 unit(s)

Green Onion

4 tbsp

Soy Sauce Mirin Blend

(Contains Soy May contain Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans)

2 tbsp

Brown Sugar

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Pepper*

1 tbsp

Oil*

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Nutrition Values

Calories730 kcal
Fat25 g
Saturated Fat10 g
Carbohydrate90 g
Sugar18 g
Dietary Fiber3 g
Protein36 g
Cholesterol165 mg
Sodium1520 mg
Trans Fat0.5 g
Potassium750 mg
Calcium175 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Bowl
Medium Pot
Measuring Spoons
Strainer
Measuring Cups
Aluminum Foil
Silicone Brush

Instructions

1
  • Pat chicken dry with paper towels. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper. 
  • Heat a medium (large) pot over medium-high heat. 
  • When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min per side
  • Meanwhile, combine soy sauce mirin blend, brown sugar, ginger-garlic paste and 2 tbsp (3 tbsp) water in a bowl. 
  • Add soy sauce mixture and 1 tbsp (2 tbsp) butter, then bring to a simmer. Cover and reduce to medium-low. Simmer until chicken is cooked through, 8-10 min.**
Cook rice
2
  • Meanwhile, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/2 tsp (1 tsp) garlic salt to another medium pot. Cover and bring to a boil over high heat.
  • Meanwhile, using a strainer, rince rice until water runs clear. 
  • Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.
3
  • Meanwhile, trim snap peas, then cut in half. 
  • Cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy leaves to wash away any hidden dirt!
  • Toss snap peas, bok choy, remaining garlic salt and 1/2 tbsp (1 tbsp) oil in a medium bowl. Season with salt and pepper.
  • Layer two 24x12-inch pieces of foil.
  • Arrange veggie mixture on one side of the foil.
  • Fold foil in half over veggie mixture and pinch edges to seal pouch. (NOTE: For 4 ppl, make 2 pouches, using 2 sheets of foil per pouch.) 
4
  • Add foil pouch veggies, pot with chicken and braising liquid, a clean plate for grill chicken, a silicone brush and any grilling tools on a later platter. 
  • Head out to grill!
5
  • Place pouch with beans on one side of the grill. Close lid and grill until tender, 6-8 min. 
  • Meanwhile, add chicken to other side of the grill. Leave braising liquid behind in pot. Close lid and grill until grill marks form, 2-3 min per side.
  • When chicken is almost done,  brush one side with some glaze from pot, then flip. Grill for 30 sec, then repeat with other side.
  • Return chicken to plate.    
6
  • Thinly slice green onions. 
  • Fluff rice with a fork, then stir in half the green onions. 
  • Carefully open foil pouch. 
  • Thinly slice chicken, if desired. 
  • Divide rice between plates. Top with veggies and chicken. 
  • Drizzle any remaining sauce over top, then sprinkle remaining green onions over top.