What a slam dunk! Made this for dinner and we ate it again the next day
By Morgan Reed
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.
Baked Huli Huli Chicken
Servings: 4
Ingredients:
– 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:
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