Baked Huli Huli Chicken

Get ready for a tropical flavor explosion right in your kitchen! This Baked Huli Huli Chicken is everything you’ve been dreaming of—sweet, savory, and just the right amount of tangy. Imagine tender, juicy chicken slathered in a sticky, sweet glaze with hints of pineapple, soy sauce, and a little bit of ginger. It’s like taking a mini vacation to Hawaii with every bite. And don’t worry—this recipe is easy to make and sure to impress. Whether you’re cooking for a family dinner or just craving something extra special, this Huli Huli Chicken will be your new go-to.

Why You’ll Love Baked Huli Huli Chicken

There’s so much to love about this dish, but let me break it down for you:

Tropical Sweetness: The sweet pineapple and brown sugar in the marinade make this chicken absolutely irresistible. It’s like sunshine on a plate!

Simple Ingredients: No need for any fancy or hard-to-find ingredients. You probably already have most of them in your pantry. It’s all about making simple ingredients shine, and trust me—this dish does that beautifully.

Sticky & Saucy: The sauce for this chicken is everything. It’s thick, sticky, and sweet, with just the right amount of umami. Plus, it caramelizes in the oven for that perfect glaze that’s so satisfying.

Oven-Baked Goodness: We’re baking the chicken to get it nice and crispy on the outside while staying juicy and tender on the inside. It’s a foolproof method that will have you coming back for seconds.

Family-Friendly: This dish is a guaranteed crowd-pleaser. Whether you’re cooking for little ones or picky adults, everyone will love the sweet, savory, and slightly tangy flavor of Huli Huli Chicken.

Ingredients

Let’s take a look at what you’ll need to make this tropical dish come to life:

Chicken Thighs
Bone-in, skin-on chicken thighs are perfect for this recipe. They stay juicy and tender while absorbing all the flavorful marinade. You can also use boneless chicken if you prefer.

Soy Sauce
This adds that rich umami flavor that perfectly balances the sweetness of the other ingredients. It’s an essential component for that signature savory flavor.

Pineapple Juice
The key to that tropical sweetness! Pineapple juice is the base of the marinade and gives the chicken its signature Huli Huli flavor. If you can get fresh juice, even better!

Brown Sugar
The brown sugar adds depth and a slight caramel-like sweetness that perfectly complements the tangy pineapple juice.

Ketchup
Yes, ketchup! It adds a touch of tanginess and richness to the sauce, making it more complex and delicious.

Ginger
Fresh ginger adds a zesty, aromatic flavor that brightens up the marinade and gives the dish its signature kick.

Garlic
Garlic brings a savory richness to the sauce that balances out the sweetness and enhances the overall flavor.

Rice Vinegar
A bit of tang to balance the sweetness of the sugar and pineapple juice, giving the marinade a well-rounded flavor profile.

Sesame Oil
A touch of sesame oil adds depth and a subtle nutty flavor that makes this dish extra special.

Green Onions
For garnish! Green onions add a pop of color and a fresh, mildly oniony flavor that perfectly complements the richness of the chicken.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Here’s how to make this tropical delight:

Preheat Your Oven
Start by preheating your oven to 400°F (200°C). This ensures that the chicken cooks evenly and gets beautifully golden brown.

Make the Marinade
In a bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, ginger, garlic, rice vinegar, and sesame oil. This marinade is going to give your chicken that delicious balance of sweet, savory, and tangy flavors.

Marinate the Chicken
Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken and seal it up. Refrigerate for at least 30 minutes (or up to 4 hours) to let the flavors soak in.

Prepare the Baking Sheet
Line a baking sheet with aluminum foil or parchment paper for easy cleanup. Place a rack on top of the baking sheet to allow air circulation, ensuring the chicken crisps up perfectly.

Bake the Chicken
Take the marinated chicken out of the fridge and place it on the prepared rack. Reserve a bit of the marinade to brush onto the chicken later. Bake for 35-40 minutes, flipping halfway through, until the chicken is cooked through and the skin is golden and crispy.

Glaze the Chicken
During the last 5 minutes of baking, brush the chicken with the reserved marinade for an extra sticky, saucy finish. This step gives it that signature glaze that makes it irresistible.

Garnish and Serve
Once the chicken is done, remove it from the oven and let it rest for a few minutes. Garnish with freshly chopped green onions for a pop of color and a mild oniony crunch. Serve and enjoy!

Nutrition Facts

Servings: 4
Calories per serving: 300

Preparation Time

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

How to Serve Baked Huli Huli Chicken

This dish is as versatile as it is delicious. Here are a few ways to serve it:

Steamed Rice: Serve the chicken on a bed of fluffy steamed rice to soak up all the delicious sauce. White, brown, or even coconut rice would be amazing!

Grilled Vegetables: Pair the chicken with grilled veggies like bell peppers, zucchini, or even pineapple chunks for an added tropical flair.

Asian-Inspired Slaw: A crunchy, tangy slaw made with cabbage, carrots, and a sesame dressing would be a perfect complement to the sweetness of the chicken.

Roasted Potatoes: The rich, crispy texture of roasted potatoes makes them a great side dish to go along with the juicy chicken.

As a Standalone: If you’re feeling lazy (we’ve all been there), this chicken can stand alone on a plate, maybe with a little extra drizzle of the sauce on the side!

Additional Tips

Here are some extra tips to elevate your Huli Huli Chicken experience:

Use Boneless Chicken: If you’re in a rush or prefer boneless meat, boneless chicken thighs will work just as well. You’ll just need to adjust the cooking time slightly since they cook faster.

Grill It: If you prefer a smoky flavor, you can grill the chicken instead of baking it. Just be sure to baste it with the marinade while grilling for that sticky, caramelized glaze.

Make Extra Sauce: If you love extra sauce, double the marinade recipe and cook it on the stove until it thickens into a glaze. Drizzle this over your chicken for an extra saucy finish!

Make it Spicy: Want some heat? Add a teaspoon of sriracha or red pepper flakes to the marinade for a spicy kick!

Storage Tips: Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the skin crispy, or in the microwave for a quicker option.

Freeze for Later: You can also freeze cooked Huli Huli Chicken for up to 2 months. Just make sure to let it cool completely before storing it in a freezer-safe bag or container.

FAQ Section

Q1: Can I use chicken breasts instead of thighs?
A1: Yes! Chicken breasts will work fine, but they may dry out more easily. Just make sure not to overcook them, and you can still get that delicious flavor.

Q2: Can I make this without pineapple juice?
A2: If you don’t have pineapple juice, you can substitute it with orange juice or even a bit of apple juice, though it’ll change the flavor slightly.

Q3: Can I make this ahead of time?
A3: Yes! You can marinate the chicken the night before and bake it the next day. It actually enhances the flavor when marinated for longer.

Q4: Can I use a different type of vinegar?
A4: Rice vinegar is best for this recipe, but if you don’t have it, you can substitute it with apple cider vinegar. The flavor might be a little different, but still delicious!

Q5: How do I store leftovers?
A5: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Q6: Can I freeze Huli Huli Chicken?
A6: Yes, you can! Freeze the cooked chicken in a freezer-safe bag for up to 2 months. When ready to enjoy, thaw it overnight and reheat in the oven or microwave.

Q7: Can I make this spicy?
A7: Absolutely! Add red pepper flakes or sriracha to the marinade to give the dish a spicy kick. You can adjust the heat level to your liking.

Q8: Can I use a slow cooker?
A8: While the slow cooker is an option, I recommend baking this dish to get the crispy texture. However, if you prefer the slow cooker, cook it on low for 4-5 hours.

Q9: Can I double this recipe?
A9: Yes! You can double the recipe for a larger crowd. Just be sure to use a larger baking sheet, or bake in batches to ensure the chicken cooks evenly.

Q10: What’s the best way to reheat this chicken?
A10: The best way to reheat this chicken is in the oven at 350°F (175°C) for 10-15 minutes to keep the skin crispy. You can also reheat it in the microwave, but it won’t be as crispy.

Conclusion

This Baked Huli Huli Chicken is your new favorite tropical-inspired dish! It’s easy to make, full of flavor, and perfect for any occasion. The sweet, savory, and tangy glaze is so irresistible that you’ll be tempted to make it again and again. Serve it with your favorite sides, and you’ve got yourself a meal that’ll transport you straight to paradise. Try it, and let the flavors do the talking!

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