Description

This Baked Huli Huli Chicken is a sweet and smoky Hawaiian-inspired dish featuring juicy chicken marinated in a pineapple-soy glaze and baked to perfection.

Ingredients

Units Scale

2 lbs chicken thighs (bone-in, skin-on)
1/2 cup pineapple juice
1/4 cup soy sauce
1/4 cup brown sugar
2 tbsp ketchup
2 tbsp rice vinegar
1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp sesame oil
1 tsp smoked paprika
1 tbsp cornstarch (optional, for thickening)
2 tbsp water (for slurry, if using cornstarch)
Chopped green onions (for garnish)
Sesame seeds (for garnish)

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Instructions

In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, sesame oil, and smoked paprika.
Place the chicken thighs in a zip-top bag or bowl and pour the marinade over them. Marinate in the refrigerator for at least 2 hours, preferably overnight.
Preheat oven to 375°F (190°C).
Remove chicken from marinade and place in a baking dish. Reserve the marinade.
Bake the chicken for 35-40 minutes, or until the internal temperature reaches 165°F (74°C), basting with reserved marinade every 10-15 minutes.
While chicken bakes, heat the reserved marinade in a saucepan. If desired, mix cornstarch with water to make a slurry and stir into the marinade. Simmer until thickened.
Once chicken is cooked, remove from oven and brush with thickened sauce.
Garnish with chopped green onions and sesame seeds before serving.

Notes

Marinating overnight enhances the flavor.
You can grill the chicken instead of baking for a more authentic smoky taste.
Use boneless thighs if preferred for quicker cooking.

Nutrition

Serving Size: 1 chicken thigh
Calories: 310
Sugar: 9g
Sodium: 710mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 25g
Cholesterol: 95mg