“We had Huli Huli chicken on our hawaiian vacation last year and I’ve been wanting to recreate it at home.”

This Baked Huli Huli Chicken brings the sweet, savory, and tangy flavors of Hawaiian-inspired barbecue right into your kitchen. Marinated chicken thighs are baked to juicy perfection, then basted with a rich, flavorful sauce and optionally finished with caramelized pineapple for a delicious and easy meal.

Baked Huli Huli Chicken

Ingredients:

Instructions:

1. Prepare Marinade: In a large bowl or a gallon-sized 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. Whisk or shake vigorously to combine all ingredients thoroughly.
2. Reserve Basting Sauce: Remove 1/2 cup of this mixture and place it in a separate small bowl. Chill this reserved marinade until ready to use for basting later.
3. Marinate Chicken: Add the boneless skinless chicken thighs to the remaining marinade in the bowl or bag. Ensure the chicken is well coated. Cover the bowl or seal the bag and chill in the refrigerator for at least 2 hours, or up to overnight for best flavor.
4. Prepare for Baking: When ready to bake, preheat your oven to 375°F (190°C). Cover a rimmed baking sheet with aluminum foil for easier cleanup, and place a wire rack on top of the foil-lined sheet.
5. Initial Bake: Remove the chicken from the marinade (discard the used marinade from the bowl/bag). Arrange the chicken thighs in a single layer on the wire rack on the prepared baking sheet. Bake for 15 minutes.
6. Baste and Continue Baking: After 15 minutes, remove the baking sheet from the oven and brush the chicken generously with the reserved marinade you set aside earlier. Return to the oven and continue baking for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C).
7. Final Baste and Broil: Brush the chicken again with any remaining reserved marinade. If desired, broil for 2-3 minutes until the sauce is caramelized and slightly sticky.
8. Add Pineapple (Optional Broil): Top the chicken with the drained pineapple slices. If you desire a slightly caramelized pineapple, you can broil once more for 1-2 minutes, watching carefully to prevent burning.