Baked Huli Huli Chicken Recipe

This dish is inspired by the traditional Hawaiian Huli Huli Chicken but baked to perfection for an easy, flavorful dinner. It’s ideal for those looking to enjoy the rich, tangy-sweet flavors of Hawaiian cuisine.

Servings: 4

Ingredients:

3 pounds chicken thighs, bone-in, skin-on

1 cup pineapple juice

1/2 cup soy sauce

1/2 cup packed brown sugar

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 (for the cornstarch slurry)

Fresh pineapple slices, for garnish (optional)

Green onions, sliced (optional)

Sesame seeds (optional)

Directions:

1. Preheat the oven to 375°F (190°C).

Place the chicken thighs in a single layer in a large baking dish.

2. Prepare the sauce: In a medium saucepan, combine the pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, grated ginger, minced garlic, and sesame oil. Heat over medium, bringing it to a low boil.

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

4. In a small bowl, whisk together the cornstarch and water to make a slurry. Pour this mixture into the simmering sauce, whisking constantly until the sauce thickens enough to coat the back of a spoon.

5. Pour the sauce over the chicken thighs, ensuring they’re well-coated.

6. Bake in the preheated oven for 45 minutes to an hour, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbling and caramelized. Baste the chicken with the sauce halfway through cooking for extra flavor.

7. Rest the chicken for a few minutes before serving.

8. Garnish with pineapple slices, green onions, and sesame seeds, if desired.

Serving Suggestions:

Serve with fluffy jasmine rice to soak up the delicious sauce.

Pair with a crisp green salad or creamy Hawaiian macaroni salad for a complete meal.

For an added tropical touch, include grilled pineapple slices on the side.

Variations & Tips:

Lighter version: Use boneless, skinless chicken thighs or breasts; adjust cooking time as they may cook faster.

Marinate for extra flavor: Marinate the chicken in some of the sauce for a few hours or overnight.

Spicy kick: Add a splash of Sriracha or crushed red pepper flakes to the sauce.

No pineapple juice? Mango nectar is a great substitute.

Grill finish: For a smoky flavor, grill the chicken for a few minutes after baking.

This Baked Huli Huli Chicken is sure to be a crowd-pleaser with its blend of sweet, tangy, and savory flavors. Perfect for family dinners or hosting a tropical-themed gathering!