Happy Friday! Shoyu is another name for Japanese soy sauce, made from fermented soybeans, barley, and salt. It was brought to Japan around the sixth century by Buddhist monks.
George’s Shoyu Chicken
Makes 4 - 6 servings
chefgeorgehirsch.com | George Hirsch Lifestyle
One 3-pound chicken, cut into 8-10 pieces, or four 8-ounce *chicken breasts
Shoyu Marinade
Makes 1 1/4 cups
1/2 cup Japanese soy sauce
1/4 cup light or dark brown sugar
1 Tablespoon sesame oil
2 green onions (scallions), chopped
6 cloves garlic, chopped fine
1 Tablespoon fresh ginger, chopped
1 teaspoon hot sauce
Combine all ingredients in a small bowl and stir well.
Basting Sauce
2 Tablespoons sherry
2 Tablespoons honey
1 teaspoon fresh cilantro, chopped
1 teaspoon fresh lemon juice
1/4 teaspoon ground allspice
pinch of freshly grated nutmeg
Pour the Shoyu marinade over the chicken and marinate overnight or for at least 3-4 hours in the refrigerator.
Preheat grill.
To make the basting sauce: combine the sherry, honey, cilantro, lemon juice, allspice, and nutmeg in a small bowl and mix well.
Remove the chicken from the marinade and place on the grill, turning every 8-10 minutes until fully cooked, 35 to 40 minutes. After 30 minutes of cooking, brush the chicken with the basting sauce. Serve hot, room temperature, or chilled. * if cooking chicken breasts, reduce the time to 4-6 minutes per side.
