Description
This Baked Huli Huli Chicken recipe delivers the sweet and savory flavors of Hawaii with juicy chicken thighs baked in a tangy pineapple-ginger glaze. A tropical twist on a classic, this oven-baked Huli Huli chicken is perfect for easy weeknight dinners or summer cookouts.
Ingredients
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3 lbs chicken thighs (bone-in, skin-on)
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1 cup pineapple juice
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1/2 cup soy sauce
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1/2 cup brown sugar (packed)
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1/3 cup ketchup
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1/4 cup chicken broth
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2 tbsp fresh ginger, grated
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2 garlic cloves, minced
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2 tsp sesame oil
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1 tbsp cornstarch
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1 tbsp water
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Fresh pineapple slices (optional, for garnish)
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Green onions, sliced (optional, for garnish)
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Sesame seeds (optional, for garnish)
Instructions
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Preheat the Oven:
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Preheat to 375°F (190°C). Arrange chicken thighs in a single layer in a large baking dish.
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Make the Sauce:
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In a saucepan, combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and sesame oil.
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Simmer over medium heat for 10 minutes, stirring occasionally.
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Thicken the Sauce:
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Whisk together cornstarch and water in a small bowl.
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Add the slurry to the sauce while whisking. Simmer until thickened.
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Bake the Chicken:
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Pour sauce over chicken to coat.
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Bake for 45–60 minutes, basting halfway through, until chicken reaches 165°F (74°C) and sauce is caramelized.
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Garnish and Serve:
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Let rest briefly before serving. Garnish with pineapple, green onions, and sesame seeds if desired.
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Notes
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For a lighter version, use boneless skinless chicken.
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Marinate in sauce for deeper flavor.
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Add chili flakes or Sriracha for heat.
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Try mango nectar instead of pineapple juice.
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Grill briefly after baking for a BBQ finish.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian, Asian-Inspired