What a slam dunk! Made this for dinner and we ate it again the next day
Baked Huli Huli Chicken is a mouthwatering dish that brings the flavors of the tropics to your dining table. This delightful recipe combines succulent chicken thighs with a sweet and savory pineapple-soy glaze, creating a symphony of tastes that will leave you craving for more. In this article, we’ll guide you through the step-by-step process of creating this culinary masterpiece, ensuring a delightful culinary experience.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Chicken thighs, bone-in, skin-on | 3 pounds |
| Pineapple juice | 1 cup |
| Soy sauce | 1/2 cup |
| Brown sugar, packed | 1/2 cup |
| Ketchup | 1/3 cup |
| Chicken broth | 1/4 cup |
| Fresh ginger, grated | 2 tablespoons |
| Garlic cloves, minced | 2 cloves |
| Sesame oil | 2 teaspoons |
| Cornstarch | 1 tablespoon |
| Water | 1 tablespoon |
| Fresh pineapple slices (optional) | For garnish |
| Green onions, sliced (optional) | For garnish |
| Sesame seeds (optional) | For garnish |
Instructions:
- Preheat your oven to 375°F (190°C). Place the chicken thighs in a large baking dish.
- In a saucepan over medium heat, combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, grated ginger, minced garlic, and sesame oil. Bring to a low boil.
- Simmer the sauce for 10 minutes, stirring occasionally, until it slightly thickens.
- In a small bowl, whisk together cornstarch and water. Pour the mixture into the sauce, whisking constantly until it thickens enough to coat the back of a spoon.
- Pour the sauce over the chicken thighs, ensuring they are well coated.
- Bake in the preheated oven for 45 minutes to an hour, until the chicken reaches an internal temperature of 165°F (74°C), and the sauce is bubbly and caramelized. Baste the chicken halfway through for extra flavor.
- Remove from the oven and let it rest for a few minutes.
- Garnish with optional pineapple slices, green onions, and sesame seeds before serving.
