Baked Huli Huli Chicken
What makes this recipe really shine is the marinade. It's not just about flavor; it's also about how that marinade works its way into every bite of the chicken, giving you a perfectly seasoned dish that’s bold without being overpowering.
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Whisk or fork
- Baking dish or rimmed sheet pan
- Tongs
- Small Saucepan (Optional)
- Pastry brush (optional)
Ingredients
For the Marinade & Sauce:
- ½ cup soy sauce
- ½ cup pineapple juice unsweetened
- ¼ cup ketchup
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 3 cloves garlic minced
- 1 tablespoon cornstarch for thickening, optional
- 2 tablespoons water to mix with cornstarch, optional
- Fresh pineapple slices (optional, for garnish)
For the Chicken:
- 2 to 2.5 lbs boneless skinless chicken thighs (about 6–8 pieces)
- Green onions and sesame seeds for garnish (optional)
Instructions
Step 1: Make the Marinade
- Mix up the flavor base.
- In a medium mixing bowl, whisk together the soy sauce, pineapple juice, ketchup, brown sugar, rice vinegar, sesame oil, grated ginger, and minced garlic.
- Whisk until everything is fully combined and the sugar is mostly dissolved.
- Pro Tip:
- Use a microplane grater for the ginger — it blends into the marinade better and gives a stronger flavor.
Step 2: Marinate the Chicken
- Let the flavors soak in.
- Place your chicken thighs in a large zip-top bag or shallow glass dish.
- Pour the marinade over the chicken, making sure all pieces are well coated.
- Seal the bag (or cover the dish) and refrigerate for at least 4 hours — overnight is best for maximum flavor.
- Pro Tip:
- Flip the chicken halfway through marinating (if possible) to make sure both sides soak up the marinade evenly.
Step 3: Prep for Baking
- Get everything ready.
- Preheat your oven to 400°F (200°C).
- Lightly grease a baking dish or line a rimmed sheet pan with parchment paper or foil for easier cleanup.
- Remove chicken from the marinade, letting the excess drip off, and arrange the pieces in a single layer in your prepared dish.
- Pro Tip:
- Don’t discard the leftover marinade — we’ll be using it to make a glaze.
Step 4: Bake the Chicken
- Bake to juicy perfection.
- Place the chicken in the preheated oven and bake for 30–35 minutes, or until cooked through and the internal temp reaches 165°F (74°C).
- Halfway through baking (around the 15-minute mark), baste the chicken with some of the leftover marinade (not reused on raw chicken!) or its own juices from the pan.
Step 5: Make the Glaze (Optional but Recommended)
- Turn that marinade into magic.
- While the chicken bakes, pour the leftover marinade into a small saucepan (only use the marinade that didn’t touch raw chicken).
- Bring it to a simmer over medium heat.
- In a small bowl, stir together the cornstarch and water to make a slurry.
- Slowly whisk the slurry into the simmering marinade.
- Continue cooking and whisking until the sauce thickens into a glossy glaze (about 3–5 minutes).
- Pro Tip:
- Whisk continuously while adding the cornstarch slurry to prevent lumps and keep the sauce smooth.
Step 6: Finish and Serve
- Bring it all together.
- Once the chicken is done, brush it generously with the glaze.
- Let it rest for 5 minutes before serving to keep the juices locked in.
- Garnish with fresh pineapple slices, chopped green onions and a sprinkle of sesame seeds if desired.
- Serve with rice, grilled veggies, or a tropical slaw — or all three!
Notes
Nutritional Value Per serving:
- Calories: ~280–320
- Protein: ~28g
- Carbohydrates: ~15g
- Sugar: ~10g
- Fat: ~12g
- Sodium: ~700–900mg