The rich flavors of Hawaiian food will take you to the island with this Baked Huli Huli Chicken. First popularised in the 1950s by Hawaiian Ernest Morgado, Huli Huli Chicken has become a staple of Hawaiian cooking with its acidic and sweet flavor profile. Huli, which means “turn,” is the name of the rotisserie used in traditional Hawaiian cooking of this mouthwatering chicken. But this baked variation is a popular at luaus since it tastes just like the original and is ideal for your home kitchen. Whether you want to add a little bit of the islands to your dinner routine or are organizing a tropical-themed party, Baked Huli Huli Chicken is the ideal way to do it.
Perfectly absorbing all of the delicious sauce, fluffy jasmine rice is the ideal side dish for Baked Huli Huli Chicken. For a true touch, serve with a scoop of creamy macaroni salad; for a fantastically cool side dish, serve with a crisp, vibrant green salad. The last touch of sweetness and the ideal balance to the tropical tastes is grilled pineapple.
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In the oven Hula Huli Chicken, four serves
Essentials
Three pounds skin-on, bone-in chicken thighs
a cup pineapple juice
SOY sauce, 1/2 cup
Two-thirds cup packed brown sugar
One third cup ketchup
1 cup chicken stock
2 teaspoons grated fresh ginger
Mounded two garlic cloves
tsp sesame oil
Scoop of cornflour
1 tablespoon water
Sesame seeds, sliced green onions and fresh pineapple slices are optional garnishes.
Preparation
Set the chicken thighs in a baking tray and preheat the oven to 375°F (190°C).
Stir together pineapple juice, brown sugar, soy sauce, ketchup, chicken broth, garlic, ginger, and sesame oil in a saucepan. Heat through to a low boil.
Simmer until the sauce just begins to thicken, ten minutes.
Stir a slurry of cornflour and water into the sauce until it thickens.
Coat the chicken well with the sauce.
The sauce should caramelize and the chicken should be cooked through to 165°F (74°C) after 45 to 60 minutes in the oven. Midway through, give it a taste.
Rest it before serving, topped with green onions, sesame seeds, and pieces of pineapple.
Variations and Advice:
Cook boneless, skinless chicken thighs or breasts for a lighter dish, adjusting cooking time.
To get more flavor, marinade the chicken in the sauce ahead of time.
For a fiery kick, use red pepper flakes or Sriracha.
For an other tropical twist, try substituting mango nectar for pineapple juice.
Grill the chicken only for a little smokey finish.
This adaptable sauce is excellent as a glaze over grilled vegetables or over ribs.
With this simple-to-follow Baked Huli Huli Chicken dish, which combines classic flavor with contemporary ease, rediscover the pleasure of Hawaiian cuisine.
