Hawaiian Baked Huli Huli Chicken

Some dishes capture the essence of a place so perfectly, they instantly transport you there. Hawaiian Baked Huli Huli Chicken is one of those recipes. With its sweet, tangy glaze and irresistible caramelized edges, this dish is a taste of paradise that’s easy to recreate at home.

The first time I made this, I was looking for something that felt tropical and comforting. The combination of pineapple, soy, and ginger in the marinade creates a depth of flavor that’s both bold and balanced. As the chicken bakes, the sauce turns into a sticky, glossy glaze that’s impossible to resist.

What I love most is how versatile this dish is. Serve it with rice and a side of veggies for a complete meal, or make a big batch for your next backyard barbecue. Let’s bring a little bit of Hawaii to your kitchen with this Hawaiian Baked Huli Huli Chicken.

Recipe Resume: (In Todd Wilbur’s Style)

The Hawaiian Baked Huli Huli Chicken is marinated in a sweet, tangy blend of pineapple juice, soy sauce, and ginger, then baked to caramelized perfection. This recipe delivers bold tropical flavors in a simple, oven-friendly format.

Perfect for family dinners or summer gatherings, it’s an easy and delicious way to enjoy a taste of Hawaii at home.

An Exciting Story:

The first time I served this Hawaiian Baked Huli Huli Chicken, it was for a luau-themed dinner with friends. The aroma of the marinade as it baked filled the house with a tropical warmth that had everyone excited to dig in. Even my husband, who usually prefers grilled chicken, was won over by the caramelized glaze and tender meat. Now, it’s one of our favorite recipes for bringing a bit of sunshine to the table, no matter the season.

Why This Hawaiian Baked Huli Huli Chicken?

• Bold Tropical Flavors: Sweet pineapple, savory soy, and aromatic ginger in every bite.
• Easy to Make: Simple marinade and oven-baking make this a stress-free dish.
• Versatile: Perfect for weeknight dinners, meal prep, or entertaining.
• Family-Friendly: Mild yet flavorful, it’s a hit with kids and adults alike.
• A Taste of Hawaii: Bring the islands to your table with this iconic recipe.

What You Need for Hawaiian Baked Huli Huli Chicken

• For the Marinade:
  • 1 cup pineapple juice
  • ½ cup soy sauce
  • ½ cup brown sugar
  • ¼ cup ketchup
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
• For the Chicken:
  • 2 lbs bone-in, skin-on chicken thighs or drumsticks
  • Optional: Green onions and sesame seeds, for garnish

How to Make Hawaiian Baked Huli Huli Chicken

1. Prepare the Marinade:
   • In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, garlic, and ginger until well combined.
2. Marinate the Chicken:
   • Place the chicken in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s fully coated. Seal and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat the Oven:
   • Preheat your oven to 400°F (200°C). Line a baking dish or sheet pan with foil for easy cleanup.
4. Bake the Chicken:
   • Remove the chicken from the marinade, reserving the marinade for basting. Arrange the chicken pieces skin-side up in the prepared baking dish. Bake for 35-40 minutes, basting with the reserved marinade every 10 minutes.
5. Caramelize the Glaze:
   • For extra caramelization, broil the chicken for 3-5 minutes at the end of the baking time. Watch closely to prevent burning.
6. Serve:
   • Garnish with sliced green onions and sesame seeds. Serve hot with steamed rice and grilled vegetables or a fresh salad.

Tips for Hawaiian Baked Huli Huli Chicken

1. Marinate for Maximum Flavor: The longer the chicken marinates, the more flavorful it will be. Overnight is ideal.
2. Use Fresh Pineapple Juice: If possible, fresh juice adds a brighter, more authentic flavor.

Substitutions and Variations:

• Make It Grilled: Cook the chicken on a grill for a smoky, charred flavor.
• Use Boneless Chicken: Boneless thighs or breasts work too; adjust cooking time accordingly.
• Spice It Up: Add red pepper flakes or sriracha to the marinade for some heat.

Make a Healthier Version:

• Use low-sodium soy sauce to reduce sodium content.
• Replace brown sugar with honey or coconut sugar for a natural sweetener.
• Opt for skinless chicken to cut down on fat.

Closing for Hawaiian Baked Huli Huli Chicken:

And there you have it—Hawaiian Baked Huli Huli Chicken that’s sweet, savory, and bursting with tropical flavor. Perfect for any occasion, this dish will have you dreaming of island breezes with every bite. Let us know how yours turns out, and be sure to explore more of our Hawaiian-inspired recipes for a taste of paradise at home!

 

Frequently Asked Questions for Hawaiian Baked Huli Huli Chicken

1. Can I make this ahead of time?
   Yes, marinate the chicken up to 24 hours in advance for maximum flavor.
2. What’s the best way to store leftovers?
   Store in an airtight container in the refrigerator for up to 3 days.
3. Can I freeze the marinated chicken?
   Absolutely! Freeze the chicken in the marinade for up to 3 months. Thaw in the refrigerator before baking.
4. What pairs well with this dish?
   Serve with steamed rice, grilled pineapple, or a fresh cucumber salad.
5. Can I use chicken breasts?
   Yes, boneless, skinless chicken breasts work well. Reduce cooking time to avoid overcooking.
6. How do I prevent the chicken from drying out?
   Basting with the marinade and using bone-in chicken helps keep it juicy.
7. Can I make this vegetarian?
   Use tofu or cauliflower as a substitute, marinating and baking them the same way.
8. What’s a fun serving idea?
   Serve on a platter with pineapple wedges and fresh herbs for a festive presentation.
9. Why is my glaze too thin?
   Simmer the reserved marinade in a saucepan until it thickens before basting.
10. Can I double the recipe?
    Yes, just ensure the chicken is arranged in a single layer for even cooking.
11. What’s the origin of Huli Huli Chicken?
    It’s a Hawaiian dish traditionally cooked over a rotisserie, with “huli” meaning “turn” in Hawaiian.
12. Can I make this spicy?
    Add a tablespoon of chili garlic sauce or a splash of hot sauce to the marinade.

Hawaiian Baked Huli Huli Chicken

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Recipe by Alexandra

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Marinade:

• 1 cup 1 pineapple juice

• ½ cup soy sauce

• ½ cup brown sugar

• ¼ cup ketchup

• 2 tbsp 2 rice vinegar

• 1 tbsp 1 sesame oil

• 3 cloves 3 garlic, minced

• 1 tbsp 1 fresh ginger, grated

• For the Chicken:

• 2 lbs 2 bone-in, skin-on chicken thighs or drumsticks

• Optional: Green onions and sesame seeds, for garnish

Directions

• Prepare the Marinade:
• In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, garlic, and ginger until well combined.
• Marinate the Chicken:
• Place the chicken in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s fully coated. Seal and refrigerate for at least 2 hours, or overnight for best results.
• Preheat the Oven:
• Preheat your oven to 400°F (200°C). Line a baking dish or sheet pan with foil for easy cleanup.
• Bake the Chicken:
• Remove the chicken from the marinade, reserving the marinade for basting. Arrange the chicken pieces skin-side up in the prepared baking dish. Bake for 35-40 minutes, basting with the reserved marinade every 10 minutes.
• Caramelize the Glaze:
• For extra caramelization, broil the chicken for 3-5 minutes at the end of the baking time. Watch closely to prevent burning.
• Serve:
• Garnish with sliced green onions and sesame seeds. Serve hot with steamed rice and grilled vegetables or a fresh salad.

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