Ingredients:
For the Marinade:
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1/3 cup pineapple juice
- 1/4 cup rice vinegar
- 1/4 cup honey
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
For the Chicken:
- 8 bone-in, skin-on chicken thighs (or any chicken parts of your choice)
- Pineapple slices for garnish (optional)
- Chopped green onions for garnish (optional)
- Sesame seeds for garnish (optional)
Instructions:
- Prepare the Marinade:
- In a bowl, whisk together the soy sauce, ketchup, brown sugar, pineapple juice, rice vinegar, honey, Worcestershire sauce, minced garlic, grated ginger, sesame oil (if using), salt, and pepper until well combined. This will be your marinade.
- Marinate the Chicken:
- Place the chicken thighs in a large resealable plastic bag or a shallow dish.
- Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish with plastic wrap.
- Marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
- Bake the Chicken:
- Preheat your oven to 375°F (190°C).
- Remove the chicken from the marinade and place it on a baking dish lined with aluminum foil or parchment paper.
- Reserve the marinade for basting.
- Bake the chicken in the preheated oven for about 35-45 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear when pierced with a fork.
- While baking, baste the chicken with the reserved marinade every 10-15 minutes to keep it moist and flavorful.
- Serve:
- Once the chicken is fully cooked, remove it from the oven and let it rest for a few minutes.
- Garnish the baked Huli Huli Chicken with pineapple slices, chopped green onions, and sesame seeds, if desired.
- Serve the chicken hot with rice or your favorite side dishes.
Enjoy the delicious flavors of Hawaiian-inspired baked Huli Huli Chicken!