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Easy Baked Huli Huli Chicken

A flavorful Hawaiian-inspired chicken dish that blends sweet pineapple and hearty soy sauce, featuring a crispy exterior and tender meat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Hawaiian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs Bone-in, skin-on thighs work best for flavor and moisture.
  • 1/4 cup soy sauce Low-sodium soy sauce can be used for a lighter flavor.
  • 1/4 cup ketchup Adds sweetness and depth to the marinade.
  • 1/4 cup brown sugar Can be substituted with honey for a different sweetness.
  • 1/4 cup pineapple juice Fresh pineapple juice is preferred for the best flavor.
  • 2 cloves garlic, minced Adds aromatic flavor.
  • 1 teaspoon ground ginger Fresh ginger can be used for more intensity.
  • 1 teaspoon sesame oil Adds a nutty flavor.
  • 1/4 teaspoon black pepper Adjust according to taste.
  • to taste pieces Green onions for garnish Adds a fresh crunch.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) to ensure even baking.
  2. In a bowl, combine soy sauce, ketchup, brown sugar, pineapple juice, minced garlic, ground ginger, sesame oil, and black pepper. Whisk until well blended.
  3. Place chicken thighs in a baking dish and pour the marinade over them, ensuring they are well-coated. For best flavor, marinate for at least 15 minutes.
Cooking
  1. Bake the chicken for approximately 30-35 minutes, or until the internal temperature reaches 165°F (75°C). Baste with marinade halfway through for added flavor.
  2. Allow the chicken to rest for a few minutes before garnishing with sliced green onions and serving.

Notes

For best results, consider marinating the chicken for a couple of hours or overnight. Basting the chicken with marinade every 10-15 minutes during cooking enhances the flavor. Pair with steamed rice or grilled vegetables for a balanced meal. Store leftovers in an airtight container for up to 3-4 days or freeze for up to 2 months.