Baked Huli Huli Chicken

If there’s one dish that captures the essence of a tropical escape, it’s Baked Huli Huli Chicken. This island-inspired recipe brings the vibrant flavors of Hawaii right to your kitchen, transforming a simple dinner into a delicious celebration. I first encountered Huli Huli Chicken during a family vacation in Maui, where the fragrant aroma of grilling chicken wafted through the air, and the tangy-sweet glaze was irresistible. As I stood in line at a local food truck, I couldn’t help but marvel at how such simple ingredients could create such an extraordinary flavor profile. When I returned home, I was determined to recreate that taste and bring a bit of the Aloha spirit into our kitchen. The result is this easy-to-make Baked Huli Huli Chicken recipe, perfect for a weeknight dinner or a special gathering with friends and family.

Servings: 4

INGREDIENTS:

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 garlic cloves, minced

2 teaspoons sesame oil

1 tablespoon cornstarch

1 tablespoon water

Fresh pineapple slices (optional, for garnish)

Green onions, sliced (optional, for garnish)

Sesame seeds (optional, for garnish)

DIRECTIONS:

Prep the Oven and Chicken:

Preheat your oven to 375°F (190°C). This temperature is ideal for baking the chicken evenly while allowing the sauce to caramelize. Place the chicken thighs in a large baking dish, arranging them in a single layer. This ensures that the chicken cooks uniformly and absorbs the sauce effectively.

Make the Sauce:

In a saucepan over medium heat, combine 1 cup pineapple juice, 1/2 cup soy sauce, 1/2 cup packed brown sugar, 1/3 cup ketchup, 1/4 cup chicken broth, 2 tablespoons grated fresh ginger, 2 minced garlic cloves, and 2 teaspoons sesame oil. Stir the mixture gently to combine the ingredients. As the mixture heats, the sugar will dissolve, and the flavors will meld together.

Simmer the Sauce:

Bring the sauce to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes. Stir occasionally to prevent the sauce from sticking to the bottom of the pan. The sauce should start to thicken slightly during this time, developing a deep, rich flavor.

Thicken the Sauce:

While the sauce is simmering, mix 1 tablespoon cornstarch with 1 tablespoon water in a small bowl to create a slurry. Whisk this mixture into the simmering sauce gradually. Continue to cook for an additional 2-3 minutes, or until the sauce reaches a consistency that coats the back of a spoon. This step is crucial for achieving the perfect glaze that clings to the chicken …