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When making baked Huli Huli chicken, the right ingredients make a huge difference. Here’s what you need: - 4 chicken thighs (bone-in and skin-on) - 4 chicken drumsticks - ½ cup soy sauce - ½ cup pineapple juice - ¼ cup brown sugar - 2 tablespoons ketchup - 2 tablespoons grated fresh ginger - 2 garlic cloves, minced - 1 tablespoon sesame oil - 1 teaspoon ground black pepper - 1 teaspoon crushed red pepper flakes (optional) - 4 green onions (for garnish) - Sesame seeds (for garnish) These ingredients work together to create a sweet and savory taste. The soy sauce adds saltiness, while pineapple juice gives it a fruity kick. Brown sugar gives the dish a nice caramelized glaze. Fresh ginger and garlic add warmth and depth. You can add crushed red pepper flakes if you want some heat. This mix makes your chicken tender and juicy. For a touch of color, use green onions and sesame seeds as a garnish. For the complete preparation and cooking steps, check out the full recipe. - Preheat the oven: First, set your oven to 375°F (190°C). This ensures even cooking. - Prepare the marinade: In a big bowl, mix together soy sauce, pineapple juice, brown sugar, ketchup, ginger, garlic, sesame oil, black pepper, and red pepper flakes. Whisk until smooth. - Marinate the chicken: Place chicken thighs and drumsticks in the marinade. Make sure they are fully coated. Cover the bowl and put it in the fridge for at least 1 hour. For the best taste, marinate overnight. - Arrange the chicken for baking: Take the chicken from the marinade. Place it skin-side up on a lined baking sheet. Keep some marinade for basting later. - Bake the chicken: Put the chicken in the preheated oven. Bake for 30 minutes. - Baste and continue cooking: After 30 minutes, take the chicken out. Brush it with the reserved marinade. Bake for another 15 to 20 minutes. The chicken should reach 165°F (75°C) inside. - Broil for crispiness (optional): If you want a crispier skin, switch your oven to broil. Broil for 2-5 minutes. Watch closely to avoid burning. - Resting time before serving: After baking, let the chicken rest for a few minutes. This keeps it juicy. - Garnish options: Add chopped green onions and sesame seeds on top before serving. This adds flavor and looks great. For the full recipe, refer to the detailed instructions earlier. - Optimal marination time: Aim to marinate the chicken for at least one hour. For the best flavor, let it sit overnight. The longer it marinates, the deeper the taste. - Storing marinade for future use: You can save leftover marinade in the fridge for up to a week. Just make sure to keep it in a sealed container. Use it for other meats or as a salad dressing. - Ensuring even cooking: Place chicken pieces with skin side up on the baking sheet. This allows the skin to crisp up nicely. Make sure they are spaced out for even heat. - Checking doneness: Use a meat thermometer to check the chicken. The safe internal temperature is 165°F (75°C). Insert it into the thickest part of the meat for an accurate reading. - Pairing with sides: Serve your Huli Huli chicken with rice or a fresh salad. Grilled veggies also make a great side. They balance the sweet and savory flavors. - Recommended beverages: Pair this dish with a light beer or a fruity cocktail. A refreshing iced tea also works well, adding to the tropical feel. {{image_2}} You can switch out chicken for other meats. Try pork or tofu for a twist. Both work well with the marinade. You can also use shrimp. Adjust cooking time as shrimp cooks faster. Different marinades can also change the flavor. Use teriyaki sauce for a sweet touch. A honey-soy mix adds a lovely glaze. You could even try a spicy chili marinade for heat. You can grill the chicken instead of baking. Grilling gives a smoky flavor and nice char. Cook over medium heat for about 25 minutes. Ensure you flip the chicken for even cooking. If you have an Instant Pot, use it for quick cooking. Set it to high pressure for 10 minutes. This method makes the chicken juicy and tender. Just add the marinade and chicken in the pot. Adding spices can boost the flavor profile. Try smoked paprika for a deeper taste. A dash of cumin adds a warm, earthy note. Incorporating fruits or vegetables can also enhance your dish. Pineapple chunks add sweetness and bite. You can also toss in bell peppers or onions. They roast well and complement the chicken. For the full recipe, check out Baked Huli Huli Chicken . To store leftover chicken, let it cool first. Place the chicken in an airtight container. This keeps it fresh and safe. I recommend using glass or plastic containers with tight lids. They help prevent moisture loss and keep flavors intact. You can freeze cooked chicken for longer storage. Make sure the chicken is completely cool before packing. Place it in freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. For thawing, move the chicken to the fridge overnight. This keeps it safe and tasty. For reheating, the oven works best. Preheat the oven to 350°F (175°C). Place the chicken on a baking sheet and cover with foil. This helps retain moisture. Heat for about 15-20 minutes or until warm. You can also use a microwave. Just cover the chicken and heat in short bursts. Keeping the chicken moist will help it taste great! Huli Huli chicken comes from Hawaii. It started in the 1950s. A man named Ernest Morgado created it for his family. The name "Huli Huli" means "turn, turn" in Hawaiian. You cook the chicken by turning it on a grill. It became popular at festivals and luaus. Today, Huli Huli chicken is a favorite for many. The sweet and savory flavors connect people to Hawaiian culture. Yes, you can make this recipe in advance. Marinating the chicken overnight is best. This allows the flavors to soak in well. You can also prepare the marinade and store it in the fridge. Just keep the chicken and marinade separate until you're ready to cook. Marinating is very important for this recipe. It adds rich flavor and helps keep the chicken juicy. The marinade has soy sauce and pineapple juice, which tenderizes the meat. If you skip this step, the chicken may taste plain. Aim to marinate it for at least one hour, but overnight is best. You can easily adjust the spiciness. The recipe includes crushed red pepper flakes for heat. If you like it mild, leave them out. If you want more spice, add extra flakes. You can also use fresh chili peppers in the marinade. Just remember, a little goes a long way! Yes, you can use chicken breasts instead of thighs. However, thighs are more flavorful and juicy. Breasts can dry out if overcooked. If you choose breasts, cook them for less time. Check the internal temperature to avoid drying them out. Enjoy the Full Recipe for more tips! In this article, we explored a delicious Huli Huli chicken recipe. You learned about the key ingredients, step-by-step cooking instructions, and tips for marination. We also discussed variations and storage options to keep your chicken fresh. This dish offers many flavors, making it a great choice for any meal. Remember, the secret lies in marinating well and cooking it just right. Enjoy your cooking journey and savor each bite!

Baked Huli Huli Chicken

Discover the mouthwatering taste of Baked Huli Huli Chicken with this easy recipe! Juicy chicken marinated in a delicious mix of soy sauce, pineapple juice, and spices transforms dinner into a tropical escape. With simple ingredients and straightforward steps, you’ll impress your family and friends with this flavorful dish. Click through to explore the full recipe and bring a little island flavor to your table tonight!
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Ingredients
  

4 chicken thighs (bone-in and skin-on)

4 chicken drumsticks

½ cup soy sauce

½ cup pineapple juice

¼ cup brown sugar

2 tablespoons ketchup

2 tablespoons grated fresh ginger

2 garlic cloves, minced

1 tablespoon sesame oil

1 teaspoon ground black pepper

1 teaspoon crushed red pepper flakes (optional for extra spice)

4 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Marinade: In a large bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, grated ginger, minced garlic, sesame oil, black pepper, and crushed red pepper flakes until combined.

      Marinate the Chicken: Add the chicken thighs and drumsticks to the marinade, making sure they are well coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.

        Arrange the Chicken: Remove the chicken from the marinade and place it skin-side up on a baking sheet lined with aluminum foil or parchment paper. Reserve the marinade for basting.

          Bake the Chicken: Bake in the preheated oven for 30 minutes.

            Baste and Continue Cooking: After 30 minutes, remove the chicken from the oven and baste it with the reserved marinade. Return to the oven and bake for an additional 15-20 minutes, or until the chicken is cooked through and has a nice glaze. (Ensure internal temperature reaches 165°F / 75°C.)

              Broil for Crispiness (Optional): For an extra crispy skin, switch your oven to broil and leave the chicken under the broiler for an additional 2-5 minutes, watching closely to prevent burning.

                Serve: Let the chicken rest for a few minutes after taking it out of the oven. Garnish with chopped green onions and sesame seeds before serving.

                  Prep Time: 1 hour (marinating time may vary) | Total Time: 1 hour 50 minutes | Servings: 4