Dive into the lush flavors of Hawaiian cuisine with this Baked Huli Huli Chicken recipe, a dish that captivates the essence of island cooking. Huli Huli Chicken, originally prepared by Ernest Morgado of Hawaii in the 1950s, has since become a Hawaiian staple, known for its irresistibly sweet and tangy flavor profile. The term “huli” means “turn” in Hawaiian, traditionally referring to the rotisserie method of cooking this delightful chicken. However, a baked version, like this one, offers a practical twist for your home kitchen while still honoring the taste that has made this dish a luau favorite. Whether you’re looking to shake up your dinner routine or hosting a tropical-themed gathering, Baked Huli Huli Chicken brings a taste of the islands straight to your table.
Complement the rich flavors of Baked Huli Huli Chicken with a side of fluffy jasmine rice to soak up the delicious sauce. A crisp, vibrant green salad is the perfect refreshment alongside the savory dish, and for an authentic touch, serve with a scoop of creamy macaroni salad. For those who want to go the extra mile, a side of grilled pineapple will echo the tropical notes while providing a sweet counterpart.
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Baked Huli Huli Chicken
Servings: 4
Ingredients:
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>) 3 pounds of chicken thighs, bone-in, skin-on
– 1 cup pineapple juice
– 1/2 cup soy sauce
– 1/2 cup brown sugar, packed
– 1/3 cup ketchup
– 1/4 cup chicken broth
– 2 tablespoons fresh ginger, grated
– 2 garlic cloves, minced
– 2 teaspoons sesame oil
– 1 tablespoon cornstarch
– 1 tablespoon water
– Fresh pineapple slices, for garnish (optional)
– Green onions, sliced for garnish (optional)
– Sesame seeds, for garnish (optional)
Directions:
