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Baked Huli Huli Chicken

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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.

      1. 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.

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

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

      1. Pour sauce over chicken, coating thoroughly.

      1. 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.

      1. 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