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Baked Huli Huli Chicken

Imagine this: the aroma of caramelized pineapple and savory soy sauce fills the air, hinting at an exotic, sun-soaked adventure in your kitchen. This Baked Huli Huli Chicken is like a mini Hawaiian getaway, where each bite transports you to the warm sands and lush greenery of the islands. It’s that perfect mix of sweet, savory, and a bit of smoky from the baked glaze that makes you feel like you’re indulging in a tropical feast right at home.

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, for garnish (optional)

  • Green onions, sliced for garnish (optional)

  • Sesame seeds, for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Arrange chicken thighs in a single layer in a large baking dish.

  2. In a saucepan, mix pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and sesame oil. Heat over medium until it reaches a low boil.

  3. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.

  4. Whisk cornstarch and water in a small bowl to make a slurry. Stir into the sauce, whisking until thickened.

  5. Pour sauce over chicken, coating thoroughly.

  6. Bake for 45-60 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sauce caramelizes. Baste with sauce halfway through.

  7. Let rest a few minutes before serving. Garnish with pineapple slices, green onions, and sesame seeds if desired.

 

Notes

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Calories: 500 | Servings: 4

  • Author: niold.com