Baked Huli Huli Chicken
A tangy, sweet, and savory oven-baked take on the classic Hawaiian Huli Huli chicken. Marinated in pineapple juice, soy sauce, ginger, and garlic, then baked and broiled for caramelized perfection.
Ingredients
- 8 pieces bone-in chicken thighs skin-on for best flavor
- 1 cup pineapple juice fresh or canned
- 1/2 cup soy sauce low-sodium or tamari for gluten-free
- 1/4 cup brown sugar packed; can substitute coconut sugar
- 2 tablespoons fresh ginger grated
- 3 cloves garlic minced
- 2 tablespoons rice vinegar optional
- 1 tablespoon sesame oil or olive oil
- 1/2 teaspoon crushed red pepper flakes optional
- 1 tablespoon cornstarch for thickening glaze
- 1 tablespoon water cold, for slurry
- to taste cilantro or green onions for garnish
Instructions
- In a bowl, whisk pineapple juice, soy sauce, brown sugar, grated ginger, minced garlic, rice vinegar, and sesame oil until sugar dissolves.
- Place chicken thighs in a baking dish or zip-top bag, pour marinade over, cover, and refrigerate for 30–60 minutes. Reserve ½ cup of marinade for the glaze.
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish or line with foil.
- Arrange chicken skin-side up, pour excess marinade around pieces, and bake for 30–35 minutes until internal temperature reaches 165°F (74°C).
- Heat reserved marinade in a small saucepan, whisk in cornstarch slurry, and simmer until thick—about 3–5 minutes.
- Brush glaze over baked chicken, switch oven to broil, and cook 2–3 minutes until caramelized. Watch closely to prevent burning.
- Let chicken rest 5 minutes, then sprinkle with cilantro or green onions before serving.
Notes
For best results, marinate overnight. Serve with coconut rice or a crisp Asian slaw. Freeze cooked portions for up to 2 months.
Nutrition
Calories: 320kcal
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