This Baked Huli Huli Chicken captures the spirit of island cooking and will transport you to the luscious tastes of Hawaiian cuisine. With its addictively sweet and tangy taste profile, Huli Huli Chicken—first made famous in the 1950s by Hawaiian Ernest Morgado—has become a mainstay in Hawaiian cuisine. The traditional Hawaiian way of cooking this delicious chicken is on a rotisserie, which is called “huli” (meaning “turn”). But this baked version is perfect for your home kitchen and yet tastes just like the original, which is why it’s a hit at luaus. Baked Huli Huli Chicken is the perfect way to bring a little bit of the islands into your home, whether you’re seeking to spice up your regular dinner routine or are planning a tropical-themed party.
Fluffy jasmine rice is the perfect accompaniment to Baked Huli Huli Chicken, soaking up all the flavorful sauce. Serve with a scoop of creamy macaroni salad for a genuine touch, and a crisp, brilliant green salad for a fantastic refreshing accompaniment to the savory dish. To top it all off, grilled pineapple is the perfect complement to the tropical flavors and adds a touch of sweetness.
Promotional Message
Hula Huli Chicken in the Oven
Four servings
Chicken thighs (bone-in, skin-on) weighing three pounds, together
– Half a cup in the soy sauce
– 1/2 cup of packed brown sugar
half a cup of ketchup
one-fourth cup of chicken broth two teaspoons of grated fresh ginger
– 2 minced garlic cloves
An equal amount of water, one tablespoon of cornstarch, and two tablespoons of sesame oil
For garnish, you may use fresh pineapple pieces.
– Sliced green onions, if desired, for topping
For garnish, you may optionally add sesame seeds.
What to do:
