Baked Huli Huli Chicken
This delicious Baked Huli Huli Chicken is inspired by the traditional Hawaiian dish. The chicken is marinated in a sweet and tangy sauce featuring pineapple juice, soy sauce, and ginger, then baked until tender and caramelized.
Equipment
- 1 Baking dish (9x13 inches)
- 1 Mixing bowl
- 1 Whisk
- 1 set Measuring cups and spoons
- 1 Tongs or fork
- 1 Aluminum foil (optional)
Ingredients
- 4 pieces chicken thighs, bone-in and skin-on About 1.5 lbs total.
- 1 cup pineapple juice
- ½ cup soy sauce Low-sodium preferred.
- ¼ cup brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon apple cider vinegar
- 1 teaspoon sesame oil
- salt and pepper to taste
- green onions, chopped For garnish.
Instructions
- In a mixing bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, apple cider 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 and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best flavor.
- Preheat the oven to 375°F (190°C).
- Remove the chicken from the marinade and place it in the baking dish skin-side up. Pour half of the marinade over the chicken.
- Bake in the preheated oven for 30 minutes, then baste the chicken with the pan juices. Bake for an additional 10 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- If desired, broil the chicken for a few minutes to achieve a nice caramelization on top.
- Remove from the oven, let it rest for a few minutes, and garnish with chopped green onions before serving.
Notes
You can serve this dish with steamed rice and grilled vegetables for a complete meal.
The marinade can also be used with chicken breasts or drumsticks depending on your preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.