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- 4 bone-in, skin-on chicken thighs - 1/4 cup soy sauce - 1/4 cup packed brown sugar - 1/4 cup pineapple juice The main ingredients create a tasty base for the dish. The chicken thighs stay juicy and flavorful. Soy sauce adds saltiness and depth. Brown sugar brings sweetness, while pineapple juice gives a fruity twist. - 2 tablespoons ketchup - 1 tablespoon apple cider vinegar - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced These extras make the chicken even more delicious. Ketchup adds a touch of tanginess. Apple cider vinegar brightens the flavors. Fresh ginger gives a warm spice, and garlic adds depth and aroma. - 2 green onions, sliced (for garnish) - Fresh pineapple slices (for serving) Garnishing with green onions adds color and freshness. Serving with fresh pineapple slices gives a sweet and juicy contrast. You can enjoy Baked Huli Huli Chicken with rice or salad for a full meal. Check out the Full Recipe for all the details! Start by making the marinade. In a medium bowl, whisk together these ingredients: - 1/4 cup soy sauce - 1/4 cup packed brown sugar - 1/4 cup pineapple juice - 2 tablespoons ketchup - 1 tablespoon apple cider vinegar - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 1 teaspoon sesame oil - 1/2 teaspoon black pepper - 1/2 teaspoon salt Whisk until everything mixes well. This marinade gives the chicken its sweet and tangy flavor. The longer you marinate, the better it tastes. Aim for at least 1 hour. If you can, let it sit overnight. This time allows the flavors to soak in deeply. Preheat your oven to 375°F (190°C). While the oven heats up, prepare your baking dish. Line it with aluminum foil for easy cleanup. Place a roasting rack inside the dish. Next, take your marinated chicken thighs from the fridge. Remove them from the marinade and place them on the rack, skin-side up. Reserve the marinade for later. Bake the chicken for about 35 to 40 minutes. It should reach an internal temperature of 165°F (75°C) and look crispy. While the chicken bakes, make the glaze. Pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat. Cook for about 5 to 7 minutes until it thickens slightly. This glaze adds a nice finish. Once the chicken is done, brush the thickened glaze over the chicken thighs. Return them to the oven for an extra 5 minutes. This step caramelizes the glaze. When ready, take the chicken out and let it rest for a few minutes. Garnish with sliced green onions. Serve with fresh pineapple slices on the side for a tasty contrast. You can find the full recipe for Baked Huli Huli Chicken for more details. To get crispy skin on your chicken, use a roasting rack. This keeps the chicken elevated. It allows hot air to flow all around. Also, ensure your oven is fully preheated to 375°F (190°C). This helps the skin crisp up nicely. After baking, let the chicken rest for a few minutes. This keeps the juices inside and makes it moist. For the best flavor, marinate the chicken for at least one hour. If you can, marinate it overnight. The longer it sits, the more flavor it absorbs. If you are short on time, even 30 minutes will help. To marinate in advance, just place the chicken in a resealable bag with the marinade. Store it in the fridge until you are ready to bake. One common mistake is overcooking the chicken. Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (75°C). Another mistake is not using a roasting rack. Without it, the chicken can sit in its juices, making the skin soggy. Always use a roasting rack for the best results. For the full recipe, check out the instructions above. {{image_2}} You can use different cuts of chicken for this dish. If you can’t find chicken thighs, try chicken breasts or drumsticks. Breasts cook faster, so check them at 30 minutes. Drumsticks may need an extra 5 to 10 minutes. Always ensure your chicken reaches 165°F (75°C) for safety. Want to change up the flavor? Add spices like paprika or chili powder to the marinade. You can also mix in some fresh herbs like cilantro or parsley for a fresh twist. If you prefer a vegetarian option, try using tofu or portobello mushrooms. Marinate them just like the chicken for great flavor. For side dishes, I recommend rice or steamed vegetables. A light salad with a tangy dressing goes well too. To drink, pair this dish with a fruity soda or a chilled white wine. These choices balance the sweet and savory flavors of the chicken perfectly. For the full recipe, don’t forget to check out the link! After enjoying your Baked Huli Huli Chicken, you need to store any leftovers properly. To keep it fresh, place the chicken in an airtight container. Make sure to cool it down to room temperature first. This helps avoid moisture build-up inside the container. Baked Huli Huli Chicken lasts up to four days in the fridge. If you want to keep it longer, consider freezing it. Just remember to wrap it well to prevent freezer burn. When reheating, it's key to keep the chicken moist. The best way is to use the oven. Preheat it to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. This helps keep the moisture in. Heat for about 15-20 minutes or until warm. You can also freeze the chicken for up to three months. Make sure to seal it tightly in freezer bags. Thaw it in the fridge before reheating for the best texture. Leftover Huli Huli Chicken is super versatile. You can shred it for tacos or salads. It adds a sweet and savory flavor to any dish. You can also mix it into fried rice or pasta for a quick meal. Try making a Huli Huli chicken sandwich, too. Just pile the chicken on a bun with some slaw. It's a fun way to enjoy your leftovers. For the full recipe, check out the original instructions above! Huli Huli Chicken is a popular dish from Hawaii. The name "Huli Huli" means "turn, turn" in Hawaiian. This comes from the way the chicken was cooked on a grill. Traditionally, it is marinated with a mix of soy sauce, sugar, and pineapple juice. The flavors blend well, creating a sweet and savory taste. This dish often gets grilled, giving it a nice smoky flavor. You can bake Huli Huli Chicken without marinating, but it won’t taste as good. Marinating allows the chicken to soak up all the flavors. The sweet and tangy mix makes the chicken juicy and tasty. If you skip this step, the chicken may taste plain. I recommend marinating for at least an hour or overnight for the best flavor. To check if the chicken is done, use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). Look for clear juices when you cut into the chicken. If the juices run pink, it needs more time. The skin should also look golden brown and crispy. To make Huli Huli Chicken gluten-free, swap out the soy sauce. Use gluten-free soy sauce or tamari instead. The other ingredients, like brown sugar and pineapple juice, are usually gluten-free. Check labels to be sure. This way, you can enjoy the same great taste without any gluten. Baked Huli Huli Chicken combines simple, tasty ingredients. The marinade gives it great flavor, while cooking tips help achieve crispy skin. Variations allow for different chicken cuts and side dishes. Proper storage keeps leftovers fresh and ready for new meals. Remember, marinating really boosts the taste. By following these steps, you’ll make a dish that pleases everyone. Enjoy creating your perfect Huli Huli Chicken!

Baked Huli Huli Chicken

Elevate your dinner with this delicious Baked Huli Huli Chicken! Juicy chicken thighs are marinated in a mouthwatering blend of soy sauce, pineapple juice, and ginger, then baked to crispy perfection. This easy recipe is perfect for family meals or gatherings. Ready in just 1 hour 45 minutes, it's sure to impress. Click through to discover the full recipe and bring a taste of the tropics to your kitchen!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1/4 cup soy sauce

1/4 cup packed brown sugar

1/4 cup pineapple juice

2 tablespoons ketchup

1 tablespoon apple cider vinegar

1 tablespoon fresh ginger, minced

2 cloves garlic, minced

1 teaspoon sesame oil

1/2 teaspoon black pepper

1/2 teaspoon salt

2 green onions, sliced (for garnish)

Fresh pineapple slices (for serving)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, ketchup, apple cider vinegar, ginger, garlic, sesame oil, black pepper, and salt until well combined. This will be your marinade.

      Place the chicken thighs in a large resealable bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish, and marinate in the refrigerator for at least 1 hour (up to overnight for more flavor).

        Line a baking dish with aluminum foil for easy cleanup and place a roasting rack inside the dish. Remove the chicken from the marinade and place it on the rack, skin-side up. Reserve the marinade for later use.

          Bake the chicken in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.

            While the chicken is baking, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. Cook for about 5-7 minutes until it thickens slightly. This will serve as a glaze.

              Once the chicken is done, brush the thickened glaze over the chicken thighs and return them to the oven for an additional 5 minutes to caramelize.

                Remove the chicken from the oven and let it rest for a few minutes. Garnish with sliced green onions.

                  Serve the Huli Huli chicken with fresh pineapple slices on the side for a delightful contrast.

                    Prep Time: 1 hour | Total Time: 1 hour 45 minutes | Servings: 4