Baked Huli Huli Chicken is a mouthwatering dish inspired by the traditional Hawaiian Huli Huli chicken, which is typically grilled over an open flame. This oven-baked version offers the same irresistible flavors with a convenient twist. The combination of sweet and savory marinade, infused with pineapple juice, creates a delightful glaze that perfectly complements the tender and juicy chicken. This recipe is easy to prepare, making it a fantastic option for a family dinner or a weekend gathering.
For the Marinade:
1 cup pineapple juice
1/2 cup soy sauce
1/4 cup ketchup
1/4 cup brown sugar
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 cloves garlic, minced
1 teaspoon ginger, grated
1/2 teaspoon black pepper For the Chicken:
4-6 bone-in, skin-on chicken thighs For the Glaze:
1/2 cup pineapple preserves
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon Dijon mustard
Prepare the Marinade: In a medium-sized bowl, combine the pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Whisk the ingredients together until the sugar is completely dissolved.
Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour about 3/4 of the marinade over the chicken, ensuring each piece is well-coated. Reserve the remaining marinade for basting and serving later. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the chicken.
Preheat the Oven: Preheat your oven to 375°F (190°C).
Bake the Chicken: Remove the marinated chicken from the refrigerator and place it on a baking sheet lined with parchment paper or aluminum foil. Bake in the preheated oven for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Baste the chicken with the reserved marinade every 15 minutes to enhance the flavor and keep it moist.
Prepare the Glaze: In a small saucepan over medium heat, combine the pineapple preserves, honey, soy sauce, and Dijon mustard. Stir the mixture until it simmers and thickens slightly. This will take about 5 minutes. Remove from heat.
Apply the Glaze: During the last 10 minutes of baking, brush the chicken with the prepared pineapple glaze. Continue baking until the chicken is golden brown and has a caramelized glaze.
Serve and Enjoy: Once the chicken is done, remove it from the oven and let it rest for a few minutes. Serve the Baked Huli Huli Chicken over a bed of rice, garnished with chopped green onions and sesame seeds. Drizzle any remaining glaze over the top for an extra burst of flavor.
This Baked Huli Huli Chicken recipe offers a delightful fusion of sweet and savory flavors, transporting you to the Hawaiian islands with each bite. The succulent chicken, paired with the pineapple-infused glaze, is sure to be a hit at your dinner table. Whether you’re hosting a gathering or simply craving a taste of the tropics, this recipe is a fantastic way to bring the flavors of Hawaii to your home.