Baked Huli Huli Chicken
A tropical twist on Hawaiian barbecued chicken, baked to juicy perfection. Juicy thighs soak up a glossy pineapple-soy glaze, delivering bold sweet-savory flavor with aromatic ginger and golden caramelization. A crowd-pleasing one-pan marvel for families and gatherings.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Ingredients
4 bone-in, skin-on chicken thighs
1 tablespoon soy sauce
2 tablespoons ketchup
1 tablespoon brown sugar
1/4 cup pineapple juice
2 tablespoons chopped pineapple chunks
1 teaspoon grated ginger
1 clove garlic, minced
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C)
In a bowl, mix soy sauce, ketchup, brown sugar, pineapple juice, ginger, garlic, and sesame oil to make glaze
Season chicken thighs with salt and pepper
In a baking dish, place chicken thighs skin-side up, reserving 2 tablespoons glaze to add later
Pour remaining glaze over chicken
Bake for 35 minutes, basting occasionally
Mix cornstarch slurry and stir into remaining glaze; brush over chicken
Broil 3-5 minutes until glaze is glossy and chicken is golden
Notes
Marinate chicken 30 minutes for deeper flavor
Use a meat thermometer to ensure thighs reach 165°F (74°C)
Serve with steamed rice, noodles, or summer salad
Ladle leftover glaze over baked chicken when reheating
Find it online: https://cookingwithramsay.com/baked-huli-huli-chicken/