Description
Enjoy the sweet, savory, and tangy flavors of this Baked Huli Huli Chicken, a Hawaiian-inspired dish that’s easy to make and bursting with flavor! Marinated in a delicious pineapple-soy sauce glaze, this dish will transport you straight to the islands
Ingredients
Scale
- 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
- Preheat oven to 375°F (190°C). Arrange chicken thighs in a single layer in a large baking dish.
- In a saucepan, mix pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and sesame oil. Heat over medium to a low boil.
- Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Whisk cornstarch and water in a small bowl to make a slurry. Stir into the sauce, whisking until thickened.
- Pour sauce over chicken, coating thoroughly.
- Bake for 45-60 minutes, until chicken reaches an internal temperature of 165°F (74°C) and sauce caramelizes. Baste with sauce halfway through.
- Let rest a few minutes before serving.
- Garnish with pineapple slices, green onions, and sesame seeds.
Notes
- The internal temperature of the chicken should reach 165°F (74°C) to ensure it’s cooked through.
- You can also grill the chicken for a smokier flavor, basting it with the sauce as it cooks.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 500
- Sugar: 30g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg