This Baked Huli Huli Chicken captures the spirit of island cooking and will transport you to the luscious tastes of Hawaiian cuisine. With its addictively sweet and tangy taste profile, Huli Huli Chicken—first made famous in the 1950s by Hawaiian Ernest Morgado—has become a mainstay in Hawaiian cuisine. The traditional Hawaiian way of cooking this delicious chicken is on a rotisserie, which is called "huli" (meaning "turn"). But this baked version is perfect for your home kitchen and yet tastes just like the original, which is why it's a hit at luaus. Baked Huli Huli Chicken is the perfect way to bring a little bit of the islands into your home, whether you're seeking to spice up your regular dinner routine or are planning a tropical-themed party.
Fluffy jasmine rice is the perfect accompaniment to Baked Huli Huli Chicken, soaking up all the flavorful sauce. Serve with a scoop of creamy macaroni salad for a genuine touch, and a crisp, brilliant green salad for a fantastic refreshing accompaniment to the savory dish. To top it all off, grilled pineapple is the perfect complement to the tropical flavors and adds a touch of sweetness.
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Hula Huli Chicken in the Oven
Four servings
Chicken thighs (bone-in, skin-on) weighing three pounds, together
- Half a cup in the soy sauce
- 1/2 cup of packed brown sugar
half a cup of ketchup
one-fourth cup of chicken broth two teaspoons of grated fresh ginger
- 2 minced garlic cloves
An equal amount of water, one tablespoon of cornstarch, and two tablespoons of sesame oil
For garnish, you may use fresh pineapple pieces.
- Sliced green onions, if desired, for topping
For garnish, you may optionally add sesame seeds.
What to do:
1. Line a large baking dish with a single layer of chicken thighs and set the oven to 375°F, or 190°C.
Pour the pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, grated ginger, chopped garlic, and sesame oil into a saucepan and bring to a simmer over medium heat. Bring the ingredients to a gentle boil.
3. Gently reduce heat to low and simmer, stirring periodically, for 10 minutes, or until sauce is somewhat thickened.
4. Combine the cornstarch and water in a small bowl and whisk to combine. While the sauce is boiling, add the slurry and whisk continuously until it thickens to a consistency that coats the spoon.
Roll the chicken thighs in the sauce to coat them thoroughly. 5.
6. Preheat the oven to 165°F (74°C) and bake for 45 minutes to an hour, or until the chicken reaches an internal temperature of 174°C and the sauce has caramelized and is bubbling. Halfway through cooking, brush the chicken with sauce to enhance its taste.
Serve after removing from oven and allowing it rest for a few minutes.
8. Just before serving, top with sliced pineapple, green onions, and sesame seeds.
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Use boneless, skinless chicken breasts or thighs for a lighter version; just make sure to modify the cooking time because they may cook faster.
- A To get the most flavor out of the sauce, marinate the chicken for at least a few hours, preferably overnight. To bast and serve, set aside some sauce.
- A If you'd want it hotter, you may add a little Sriracha or crushed red pepper flakes to the sauce.
- A Would you happen to have some pineapple juice? An attractive alternative that keeps the tropical feel is mango nectar.
- A Grilling the chicken for a few minutes each side will give it a smokey flavor, just like a classic Huli Huli BBQ.
- A This sauce is a culinary miracle since it goes well with ribs and can also be used as a glaze for grilled veggies.