Description

Huli Huli Chicken is a beloved Hawaiian dish known for its mouthwatering combination of sweet, savory, and tangy flavors. Traditionally grilled over an open flame, this baked version offers the same rich taste with a convenient, hassle-free approach. Marinated in a flavorful pineapple-soy sauce glaze, this Baked Huli Huli Chicken is tender, juicy, and perfect for a family dinner.

Ingredients

3 pounds chicken thighs, bone-in, skin-on
1 cup pineapple juice
1/2 cup soy sauce
1/2 cup brown sugar, packed
1/3 cup ketchup
1/4 cup chicken broth
2 tablespoons fresh ginger, grated
2 garlic cloves, minced
2 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon water
Fresh pineapple slices (optional)
Green onions, sliced (optional)
Sesame seeds (optional)

Instructions

Step 1: Preheat the oven to 375°F (190°C) and place the chicken thighs in a single layer in a baking dish.
Step 2: In a saucepan, combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and sesame oil. Bring to a low boil over medium heat.
Step 3: Simmer the mixture for 10 minutes, stirring occasionally, until it thickens slightly.
Step 4: Mix cornstarch and water to create a slurry, then stir into the sauce until thickened.
Step 5: Pour the sauce over the chicken, ensuring each piece is well coated.
Step 6: Bake for 45-60 minutes, basting halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the sauce caramelizes.
Step 7: Let the chicken rest before serving and garnish with pineapple slices, green onions, and sesame seeds if desired.

Notes

Serving Suggestions

Serve Baked Huli Huli Chicken over steamed white or jasmine rice to soak up the flavorful sauce.
Pair with grilled or roasted vegetables such as bell peppers, zucchini, or asparagus for a balanced meal.
Add a side of Hawaiian macaroni salad or coconut rice to complement the tropical flavors.
Garnish with fresh pineapple slices, sesame seeds, and green onions for an extra burst of flavor and presentation.

Storage Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F (163°C) for about 10 minutes or until warmed through.
Freezing: Freeze cooked chicken in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm leftovers in a skillet over medium heat with a splash of chicken broth to retain moisture or in the microwave in short intervals.