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–+ servings

Baked Huli Huli Chicken

This Baked Huli Huli Chicken brings sweet, tangy Hawaiian-inspired flavor to juicy roasted chicken thighs with a sticky pineapple-soy glaze. It is an easy, crowd-pleasing dinner that feels tropical but uses simple pantry ingredients.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Hawaiian
Servings 6 servings
Calories 450 kcal

Ingredients
  

  • 6 bone-in, skin-on chicken thighs arranged in one layer in a large baking dish
  • 1 cup pineapple juice
  • 1/2 cup soy sauce
  • 1/2 cup packed brown sugar
  • 1/3 cup ketchup
  • 1/4 cup chicken broth or water
  • 2 tablespoons freshly grated ginger
  • 2 garlic cloves minced
  • 2 teaspoons sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon water for slurry
  • green onions sliced, for garnish
  • fresh pineapple rings or pieces, for garnish
  • sesame seeds toasted, for garnish

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Lay the chicken thighs in one layer in a large baking dish, such as a 9x13-inch dish, without stacking them.
  • In a saucepan over medium heat, whisk together the pineapple juice, soy sauce, packed brown sugar, ketchup, chicken broth, grated ginger, minced garlic, and sesame oil.
  • Bring the sauce to a gentle simmer, then reduce the heat to low and simmer for about 10 minutes so it reduces slightly and the sugar dissolves.
  • Mix the cornstarch with the water to make a slurry, then slowly whisk it into the bubbling sauce and stir until the sauce thickens enough to coat the back of a spoon.
  • Pour the thickened sauce evenly over the chicken thighs, nudging the pieces so the sauce gets under the skin and around each piece.
  • Bake for 45 minutes to 1 hour, basting halfway through by spooning sauce over the top of the chicken.
  • The chicken is done when it reaches 165°F internally and the edges are sticky and caramelized.
  • Let the chicken rest for 5 to 10 minutes, then garnish with sliced green onions, fresh pineapple, and toasted sesame seeds before serving hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven until hot and bubbly, or microwave in 30-second bursts with extra sauce spooned over the top to keep the chicken moist. To freeze, cool completely, wrap tightly, and freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 450kcal
Keyword baked chicken thighs, Baked Huli Huli Chicken, easy chicken dinner, Hawaiian chicken, Huli Huli Chicken, pineapple soy glaze
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