Name: Baked Huli Huli Chicken Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Hawaiian
Ingredients: 4 pieces chicken thighs, bone-in and skin-on (about 1.5 lbs total); 1 cup pineapple juice; 1/2 cup soy sauce (low-sodium preferred); 1/4 cup brown sugar; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon apple cider vinegar; 1 teaspoon sesame oil; Salt and pepper to taste; Green onions, chopped

Jump to Recipe

If you’re craving a dish that bursts with tropical flavor and melts in your mouth, then Baked Huli Huli Chicken should definitely be on your dinner table soon. This Hawaiian-inspired recipe combines juicy chicken thighs with a tangy, sweet, and savory marinade made from pineapple juice, soy sauce, and garlic, delivering an irresistible balance of zest and comfort. Whether you’re serving it for a family night or impressing friends at a casual get-together, Baked Huli Huli Chicken is your ticket to a flavorful island escape without leaving your kitchen.

Baked Huli Huli Chicken Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully simple yet crucial to capturing the authentic taste and vivid color of Baked Huli Huli Chicken. Each element plays its part, from the sweetness of pineapple juice to the umami depth of soy sauce, creating a harmonious marinade that elevates every bite.

Chicken thighs, bone-in and skin-on (4 pieces): The perfect choice for moist, tender meat with crispy skin.
Pineapple juice (1 cup): Adds a vibrant tropical sweetness that tenderizes the chicken.
Soy sauce, low-sodium preferred (1/2 cup): Brings savory richness and deep color to the marinade.
Brown sugar (1/4 cup): Balances tartness with caramel notes and helps with delicious caramelization.
Garlic, minced (3 cloves): Provides sharp, aromatic flavor essential to the dish’s depth.
Fresh ginger, grated (1 tablespoon): Infuses a warm, slightly spicy brightness.
Apple cider vinegar (1 tablespoon): Adds mild acidity to balance the sweetness nicely.
Sesame oil (1 teaspoon): Gives a subtle, nutty aroma that rounds out the marinade.
Salt and pepper to taste: Enhances all the flavors without overpowering.
Green onions, chopped (for garnish): Fresh and colorful finishing touch to the dish.

How to Make Baked Huli Huli Chicken

Step 1: Whisk the Marinade

Start by combining the pineapple juice, soy sauce, brown sugar, garlic, ginger, apple cider vinegar, and sesame oil in a mixing bowl. Whisk everything together until the sugar dissolves and the flavors marry beautifully. This marinade is the soul of your Baked Huli Huli Chicken, infusing each bite with that iconic sweet-savory punch.

Step 2: Marinate the Chicken

Place the chicken thighs in a baking dish and pour the marinade all over them, making sure each piece is generously coated. Cover and refrigerate for at least 30 minutes, though if you can spare up to 2 hours, the flavors will deepen wonderfully. This step tenderizes the meat and lets those mouthwatering Hawaiian flavors seep into every fiber.

Step 3: Preheat the Oven

While your chicken is soaking up those tropical vibes, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Getting your oven ready ahead of time means you can move quickly to baking once the marinade time is up, keeping the process smooth and stress-free.

Step 4: Bake the Chicken

Remove the chicken from the marinade and lay it skin-side up in the baking dish. Pour half of the marinade over the top to keep everything moist and flavorful. Bake for 30 minutes, then baste the chicken with the pan juices to lock in moisture, and bake for an additional 10 minutes. Your chicken should reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) – juicy but perfectly cooked.

Step 5: Caramelize for Extra Flavor

If you’re a fan of that irresistible char and caramelization, pop the chicken under the broiler for a few minutes after baking. Watch closely to prevent burning, and enjoy the beautiful golden-brown finish that adds a delightful textural contrast on top of your Baked Huli Huli Chicken.

Step 6: Rest and Garnish

Once out of the oven, let your chicken rest for a few minutes so the juices can redistribute. Sprinkle with chopped green onions for a burst of freshness and color that makes this dish as beautiful as it is delicious.

How to Serve Baked Huli Huli Chicken

Garnishes

Enhance your Baked Huli Huli Chicken with freshly chopped green onions for a crisp, mild onion bite that complements the rich, sweet marinade. A sprinkle of toasted sesame seeds can also add a lovely nuttiness and a little extra crunch if you’re feeling adventurous.

Side Dishes

This chicken pairs brilliantly with fluffy white rice or coconut rice to soak up all those delicious pan juices. Roasted or grilled vegetables like asparagus or bell peppers bring a vibrant, healthy crunch that works perfectly against the tender, juicy meat.

Creative Ways to Present

For a festive flair, serve your chicken on a large platter lined with fresh pineapple slices and garnished with extra green onions. You can also salad-wrap strips of the chicken with shredded cabbage and carrots for a fun, refreshing hand-held option, ideal for casual gatherings or picnic-style meals.

Make Ahead and Storage

Storing Leftovers

Simply place any leftover Baked Huli Huli Chicken in an airtight container and keep it refrigerated. It should stay fresh and flavorful for up to 3 days, making it a convenient option for quick lunches or easy dinners during the week.

Freezing

If you want to save this tropical goodness for longer, you can freeze the cooked chicken. Wrap the pieces tightly in plastic wrap, then place them in a freezer-safe bag or container. Frozen Baked Huli Huli Chicken can be kept for up to 2 months without losing much of its delicious flavor.

Reheating

To reheat, warm gently on a baking sheet in a 350 degree Fahrenheit oven until heated through, about 15 minutes, to preserve moisture and crispiness. Avoid microwaving if you want to keep that lovely skin texture intact, but if in a hurry, use short bursts and cover loosely to prevent drying out.

FAQs

Can I use chicken breasts instead of thighs for Baked Huli Huli Chicken?

You absolutely can, but keep in mind that chicken breasts are leaner and may cook faster, so watch the cooking time closely to avoid drying out. Thighs remain juicier and more forgiving, which is why they’re preferred in this recipe.

Is it necessary to marinate the chicken for 2 hours?

While 30 minutes of marinating will give you good flavor, letting the chicken marinate for up to 2 hours really allows the pineapple juice and soy sauce to deeply penetrate the meat, making it more tender and flavorful.

Can I make the marinade ahead of time?

Yes, the marinade can be mixed and stored in the refrigerator for up to 2 days. This is a great time saver, especially if you want to prepare the dish on a busy day.

What can I substitute for pineapple juice if I don’t have any?

If pineapple juice isn’t available, you can use orange juice with a splash of lemon or lime juice to mimic the sweet-tart profile, although the unique flavor of pineapple is tough to fully replace.

How do I know when the Baked Huli Huli Chicken is done?

The safest way is to check that the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) using a meat thermometer. The skin should be golden and slightly caramelized, and the juices run clear when pierced.

Final Thoughts

There’s truly nothing like the warm, inviting taste of Baked Huli Huli Chicken to brighten up your meals. It’s effortless to make, packed with flavor, and guaranteed to become a new favorite for anyone who loves a sweet and savory combination. Go ahead and try it out—you’ll feel like you’ve taken a mini tropical vacation right from your own kitchen!

Baked Huli Huli Chicken Recipe

★★★★★

5 from 5 reviews

Author: Sophie
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

Baked Huli Huli Chicken is a flavorful Hawaiian-inspired dish featuring juicy chicken thighs marinated in a sweet and savory blend of pineapple juice, soy sauce, brown sugar, garlic, and ginger. This easy oven-baked recipe offers the authentic taste of traditional Huli Huli chicken without the need for a grill, making it perfect for any day of the week.

Instructions

Prepare the marinade: In a mixing bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, apple cider vinegar, and sesame oil until fully combined, creating a flavorful base for the chicken.
Marinate the chicken: Place the chicken thighs in a baking dish and pour the marinade over them, ensuring each piece is well coated. Cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for the best infusion of flavors.
Preheat the oven: Set your oven temperature to 375°F (190°C) to prepare for baking.
Prepare chicken for baking: Remove the chicken from the marinade and arrange the thighs skin-side up in the baking dish. Pour half of the reserved marinade over the chicken for added moisture and flavor during cooking.
Bake the chicken: Place the baking dish in the preheated oven and bake for 30 minutes. Afterward, baste the chicken with the pan juices to keep it juicy, then continue baking for an additional 10 minutes or until the internal temperature reaches 165°F (74°C), ensuring it is fully cooked.
Optional broiling: For a delicious caramelized finish, broil the chicken for a few minutes, watching carefully to avoid burning.
Rest and garnish: Remove the chicken from the oven and allow it to rest for a few minutes. Garnish with chopped green onions before serving to add a fresh and vibrant touch.

Notes

Marinating the chicken for longer enhances the flavor but avoid exceeding 2 hours to prevent the meat from becoming too tender.
Use low-sodium soy sauce to control the salt content in the dish.
Check the internal temperature of the chicken with a meat thermometer to ensure safety and juiciness.
If you prefer, you can substitute chicken thighs with chicken breasts, adjusting cooking time accordingly.
The optional broiling step adds a smoky caramelization reminiscent of traditional Huli Huli chicken cooked over charcoal.
Leftover chicken can be refrigerated up to 3 days and reheated gently to retain moisture.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Hawaiian