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.

Baste the Chicken:

Pour the thickened sauce over the chicken thighs in the baking dish, making sure each piece is evenly coated. The sauce will caramelize as it bakes, creating a glossy, sticky glaze. For even flavor, baste the chicken halfway through the baking time, using the sauce from the baking dish. This ensures that each piece of chicken is well-coated and flavorful.

Bake:

Place the baking dish in the preheated oven and bake for 45 minutes to an hour. The chicken should reach an internal temperature of 165°F (74°C) to ensure it is fully cooked. The sauce will bubble and start to caramelize around the edges. Halfway through baking, baste the chicken with the sauce to enhance its flavor and ensure a consistent glaze.

Rest and Serve:

Once the chicken is baked and the sauce is beautifully caramelized, remove the baking dish from the oven. Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, making the chicken even more tender. Garnish with fresh pineapple slices, sliced green onions, and a sprinkle of sesame seeds if desired. These garnishes add a fresh touch and enhance the dish’s presentation.

Variations and Substitutions

Chicken Breast: If you prefer chicken breast over thighs, you can substitute it in this recipe. Just be aware that breasts may dry out more quickly than thighs, so you might need to adjust the baking time.

Low-Sodium Soy Sauce: For a lighter version, use low-sodium soy sauce to reduce the overall salt content of the dish.

Maple Syrup or Honey: Instead of brown sugar, you can use maple syrup or honey for a different kind of sweetness. Adjust the quantity to taste, as these sweeteners are often more concentrated.

Gluten-Free: To make the dish gluten-free, use tamari or a gluten-free soy sauce alternative.

Spicy Kick: For those who enjoy a bit of heat, add a teaspoon of red pepper flakes or a splash of sriracha to the sauce.

Summary

Baked Huli Huli Chicken is more than just a meal; it’s a culinary escape to the tropics, where sweet and savory flavors dance together in perfect harmony. The combination of pineapple juice, soy sauce, and brown sugar creates a luscious glaze that infuses the chicken with a delightful sweetness and depth of flavor. The easy preparation and baking process make it a convenient choice for busy weeknights or special occasions. The optional garnishes of fresh pineapple, green onions, and sesame seeds not only add vibrant color but also enhance the dish’s tropical appeal. Whether you’re looking to impress at a dinner party or simply want to enjoy a taste of the islands, this recipe promises to deliver both flavor and a touch of paradise. Enjoy the Aloha spirit with every bite!