Baked Huli Huli Chicken
Baked Huli Huli Chicken is a delicious Hawaiian dish featuring marinated chicken that is baked to perfection. The combination of sweet and savory flavors from the pineapple juice and soy sauce gives this dish a unique taste that is sure to impress. Serve it with rice and vegetables for a complete meal.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 baking dish
- 1 set measuring cups and spoons
- 1 oven
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- ½ cup soy sauce
- ½ cup pineapple juice
- ¼ cup brown sugar
- ¼ cup ketchup
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon green onions, chopped for garnish
- optional amount sesame seeds for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, ginger, garlic, rice vinegar, and sesame oil until well combined.
- Place the chicken thighs in a baking dish and pour the marinade over them. Make sure the chicken is well-coated. Cover with plastic wrap and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a stronger flavor.
- After marinating, remove the chicken from the refrigerator and discard the excess marinade.
- Bake the chicken in the preheated oven for 40-45 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through, basting halfway through with pan juices.
- Remove the chicken from the oven and let it rest for 5 minutes. Garnish with chopped green onions and sesame seeds if desired.
- Serve hot with steamed rice and vegetables.
Notes
You can substitute chicken thighs with chicken breasts if you prefer a leaner cut.
For a spicier version, you can add some Sriracha or red pepper flakes to the marinade.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.