Description
This Baked Huli Huli Chicken recipe is a delicious Hawaiian-inspired dish featuring tender boneless skinless chicken thighs marinated in a flavorful blend of pineapple juice, soy sauce, brown sugar, and spices. Baked to perfection and finished with caramelized pineapple slices, this chicken offers a perfect balance of sweet, savory, and tangy flavors. Ideal for family dinners or gatherings, it’s simple to prepare with minimal hands-on time.
Ingredients
Marinade and Chicken
- 4 lbs boneless skinless chicken thighs
- 1/4 cup olive oil
- 2 cloves garlic, minced or pasted
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup brown sugar
- 1/2 cup ketchup
- 1 cup canned pineapple juice
- 1/2 cup light soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoon Sriracha
For Garnish
- 1 can pineapple rings, drained
Instructions
- Prepare the Marinade: In a large bowl or gallon zip-top bag, combine the olive oil, minced garlic, paprika, ground ginger, ground cumin, salt, black pepper, brown sugar, ketchup, pineapple juice, light soy sauce, Worcestershire sauce, apple cider vinegar, and Sriracha. Mix thoroughly until all ingredients are well blended.
- Reserve Marinade for Basting: Remove 1/2 cup of the marinade mixture and set it aside in the refrigerator for later use as a basting sauce during baking.
- Marinate the Chicken: Add the chicken thighs to the remaining marinade in the bowl or bag. Cover or seal tightly and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
- Preheat Oven and Prepare Rack: When ready to bake, preheat your oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil and place a wire rack on top to allow even air circulation around the chicken for better cooking and caramelization.
- Arrange Chicken and Begin Baking: Remove the chicken from the marinade and arrange the thighs on the wire rack in a single layer. Place the baking sheet in the oven and bake for 15 minutes.
- First Baste: After the initial baking time, brush the chicken generously with the reserved marinade to lock in moisture and intensify the flavor. Return the chicken to the oven.
- Continue Baking: Bake the chicken for an additional 10-15 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Brush again with the reserved marinade before the next step.
- Broil to Finish: Switch the oven to broil. Broil the chicken for 2-3 minutes until it develops a nice caramelized, slightly charred exterior.
- Add Pineapple Rings and Optional Final Broil: Top the chicken with drained pineapple rings. If desired, broil once more for 1-2 minutes to slightly caramelize the pineapples without drying the chicken.
- Serve: Remove from oven and serve hot. Enjoy this tropical-flavored baked chicken with your favorite sides.
Notes
- Marinate the chicken overnight for deeper flavor infusion.
- Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
- Adjust the amount of Sriracha if you prefer milder or spicier heat.
- Broiling times may vary depending on your oven; watch carefully to avoid burning.
- Serving suggestion: pair with steamed rice and a green salad for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian