Baked Huli Huli Chicken

Is there anything so delectable as a chicken thigh cooked so that the skin is crispy? Oh, yum! I recently came across a recipe on Cooktop Cove for a delicious chicken dish using thighs that are smothered in a marinade and baked, then topped with pineapple slices. I tried this last week for the first time (on company! Par for the course!). The thighs were tender and juicy and the skin was a little crispy and delightful!

I liked the recipe because the sauce made plenty to use as a marinade and there was also still plenty for brushing on while it was cooking, and some to serve with the chicken at the table.

Huli Huli Chicken

Ingredients:

– 3 pounds of chicken thighs, bone-in, skin-on
– 1 cup pineapple juice
– 1/2 cup soy sauce
– 1/2 cup brown sugar, packed
– 1/3 cup ketchup
– 1/4 cup chicken broth
– 2 tablespoons fresh ginger, grated
– 2 garlic cloves, minced
– 2 teaspoons sesame oil
– 1 tablespoon cornstarch
– 1 tablespoon water
– Fresh pineapple slices, for garnish (optional) This adds great flavor!!
– Green onions, sliced for garnish (optional)
– Sesame seeds, for garnish (optional)

Directions:

1. Preheat your oven to 375°F and arrange the chicken thighs in a single layer in a large baking dish.

2. In a saucepan, combine the pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, grated ginger, minced garlic, and sesame oil over medium heat. Bring the mixture to a low boil.

3. Simmer the sauce for 10 minutes, occasionally stirring, until slightly thickened.

4. In a small bowl, whisk together the cornstarch and water. Pour this slurry into the simmering sauce, whisking constantly until the sauce has thickened enough to coat the back of a spoon.

5. Pour the sauce over the chicken thighs, ensuring they are well coated.
My Note: I let the sauce cool to room temperature, put the chicken into a Ziploc bag and then poured about 1 cup of the marinade over the chicken the night before.

6. Bake in the preheated oven for 45 minutes to an hour, until the chicken registers an internal temperature of 165°F and the sauce is bubbling and caramelized. Baste the chicken with sauce halfway through cooking for extra flavor.
My Note – I poured some of the sauce into a skillet and then cooked the pineapple slices in it until tender.

7. Remove chicken from the oven and let it rest for a few minutes before serving.

8. Garnish with pineapple slices, sliced green onions, and sesame seeds before serving.

I served the chicken with rice, and it made a good “platform” for the chicken and the sauce! Noodles or mashed potatoes would also be good with this dish!

I added chicken breast filets into the pan for my husband, but they weren’t nearly as good as the bone-in thighs. Is it just me, or are chicken breasts difficult to keep tender? I wonder if it’s the hormones they give the chickens. I’m thinking of trying a taste tests with different brands and also organic chicken! If anyone has a suggestion about cooking chicken breast filets, I’d love your input!

In the meantime, you won’t go wrong using thighs with skin on for this delicious recipe! I hope you’ll give it a try!