Embark on a culinary journey to the Hawaiian islands with this delectable Baked Huli Huli Chicken recipe. A dish that perfectly captures the essence of Hawaiian cooking, Huli Huli Chicken is an island classic, beloved for its sweet and tangy flavors. Originally crafted by Ernest Morgado in the 1950s, “huli” translates to “turn” in Hawaiian, a nod to its traditional rotisserie cooking style. This oven-baked version adapts the original method for easy preparation at home while preserving the dish’s iconic luau flavors. It’s an ideal choice for spicing up your dinner repertoire or for adding a tropical flair to your gatherings.
Enhance this savory dish with fluffy jasmine rice to absorb the rich sauce, and add a fresh green salad for a crisp contrast. For an authentic Hawaiian experience, serve with creamy macaroni salad and consider a side of grilled pineapple to highlight the tropical theme.
Ingredients:
3 pounds of 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
Optional garnishes: fresh pineapple slices, sliced green onions, sesame seeds
Directions:
Preheat your oven to 375°F (190°C) and arrange the chicken thighs in a baking dish.
In a saucepan, mix pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and sesame oil. Heat until it reaches a low boil.
Simmer for 10 minutes until the sauce thickens slightly.
Create a slurry with cornstarch and water and stir it into the sauce until it thickens.
Pour the sauce over the chicken, ensuring it’s well coated.
Bake for 45 minutes to an hour, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce caramelizes. Baste halfway through for added flavor.
Let it rest before serving, garnished with pineapple slices, green onions, and sesame seeds.
Variations & Tips:
For a lighter option, use boneless, skinless chicken breasts or thighs and adjust cooking time.
Marinate the chicken in the sauce beforehand for deeper flavor.
