Baked Huli Huli Chicken

Introduction

Huli Huli Chicken is a classic Hawaiian dish known for its sweet, savory, and slightly smoky flavor. Traditionally cooked on a grill, this baked version brings all the tropical flair right to your kitchen oven. Perfect for weeknight dinners or a laid-back weekend feast, Baked Huli Huli Chicken is juicy, flavorful, and incredibly easy to prepare.

Ingredients

For the Marinade:

• 1/2 cup pineapple juice
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons ketchup
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 2 teaspoons fresh ginger, grated
• 2 garlic cloves, minced
• 1 tablespoon sesame oil
• Optional: 1/2 teaspoon red pepper flakes for a bit of heat

For the Chicken:

• 2 pounds bone-in, skin-on chicken thighs or drumsticks
• Salt and pepper to taste
• Sliced green onions and sesame seeds (for garnish)

Instructions

1. Prepare the Marinade:
   In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, vinegar, ginger, garlic, sesame oil, and red pepper flakes (if using).
2. Marinate the Chicken:
   Place chicken in a large zip-top bag or shallow dish. Pour marinade over the chicken, making sure it’s well-coated. Refrigerate for at least 2 hours, preferably overnight for maximum flavor.
3. Preheat the Oven:
   Preheat your oven to 400°F (200°C). Line a baking dish with foil or parchment paper for easy cleanup.
4. Bake the Chicken:
   Remove chicken from the marinade (reserve the marinade) and place it skin-side up in the baking dish. Bake for 35–40 minutes, or until the internal temperature reaches 165°F (75°C).
5. Glaze the Chicken (Optional):
   While baking, pour the reserved marinade into a small saucepan. Bring to a boil and simmer for 5–7 minutes until slightly thickened. Baste the chicken with this glaze during the last 10 minutes of baking for a sticky, flavorful finish.
6. Garnish and Serve:
   Sprinkle with sliced green onions and sesame seeds before serving. Serve with rice, grilled pineapple, or a side salad.

Description

This Baked Huli Huli Chicken is everything you love about Hawaiian barbecue—sweet, tangy, and just a touch spicy. The oven method makes it accessible year-round and easy to cook in batches. The marinade doubles as a flavorful glaze that caramelizes beautifully in the oven.

Tips

• Marinate longer: Overnight marinating gives the best flavor infusion.
• Use a rack: Baking the chicken on a wire rack inside the baking sheet helps the heat circulate evenly and crisps up the skin.
• Broil for finish: For crispy skin, broil the chicken for the last 2–3 minutes.
• Make ahead: The marinade can be made up to 3 days in advance and stored in the fridge.

Variations

• Boneless Chicken: Use boneless thighs or breasts for faster cooking; reduce bake time by about 10 minutes.
• Grilled Version: Grill over medium-high heat for 6–7 minutes per side, brushing with glaze.
• Vegetarian: Use tofu or cauliflower steaks and follow the same marinade and baking process.
• Spicy Kick: Add Sriracha or fresh chili paste to the marinade for more heat.

Corrections

• Always boil the leftover marinade before using it as a glaze to avoid cross-contamination.
• Ensure your chicken is cooked through by checking the internal temperature with a meat thermometer.
• Don’t skip the marinade time—it’s key to flavor.

Enjoy

Serve your Baked Huli Huli Chicken with fluffy jasmine rice, grilled pineapple slices, and a fresh cucumber salad for a complete Hawaiian-style meal. Sit back, take a bite, and imagine yourself on a sunny beach in Oahu!