Baked Huli Huli Chicken

This Baked Huli Huli Chicken brings sweet, tangy Hawaiian-inspired flavor to juicy roasted chicken thighs with a sticky pineapple-soy glaze. It is an easy, crowd-pleasing dinner that feels tropical but uses simple pantry ingredients.

INGREDIENTS:

6 bone-in, skin-on chicken thighs arranged in one layer in a large baking dish

1 cup pineapple juice

1/2 cup soy sauce

1/2 cup packed brown sugar

1/3 cup ketchup

1/4 cup chicken broth or water

2 tablespoons freshly grated ginger

2 garlic cloves minced

2 teaspoons sesame oil

1 tablespoon cornstarch

1 tablespoon water for slurry

green onions sliced, for garnish

fresh pineapple rings or pieces, for garnish

sesame seeds toasted, for garnish

DIRECTIONS:

Preheat the oven to 375°F (190°C).

Lay the chicken thighs in one layer in a large baking dish, such as a 9×13-inch dish, without stacking them.

In a saucepan over medium heat, whisk together the pineapple juice, soy sauce, packed brown sugar, ketchup, chicken broth, grated ginger, minced garlic, and sesame oil.

Bring the sauce to a gentle simmer, then reduce the heat to low and simmer for about 10 minutes so it reduces slightly and the sugar dissolves.

Mix the cornstarch with the water to make a slurry, then slowly whisk it into the bubbling sauce and stir until the sauce thickens enough to coat the back of a spoon.

Pour the thickened sauce evenly over the chicken thighs, nudging the pieces so the sauce gets under the skin and around each piece.

Bake for 45 minutes to 1 hour, basting halfway through by spooning sauce over the top of the chicken.

The chicken is done when it reaches 165°F internally and the edges are sticky and caramelized.

Let the chicken rest for 5 to 10 minutes, then garnish with sliced green onions, fresh pineapple, and toasted sesame seeds before serving hot.