Ingredients:
• 4 boneless, skinless chicken thighs (or breasts if preferred)
• ½ cup soy sauce
• ½ cup ketchup
• ⅓ cup brown sugar (packed)
• ¼ cup pineapple juice
• 2 cloves garlic (minced)
• 1 tablespoon grated fresh ginger
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon chili paste or sriracha (optional for a little heat)
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions (chopped, for garnish)
Instructions:
1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Marinade: In a bowl, whisk together the soy sauce, ketchup, brown sugar, pineapple juice, garlic, ginger, rice vinegar, sesame oil, and chili paste (if using).
3. Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish, then refrigerate for at least 30 minutes or up to 2 hours for the best flavor.
4. Bake the Chicken: Remove the chicken from the marinade, reserving the marinade for later use. Place the chicken on a baking dish lined with parchment paper or lightly greased. Bake for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
5. Make the Glaze: While the chicken is baking, pour the reserved marinade into a small saucepan. Bring to a boil over medium heat, then reduce the heat and simmer for about 5-7 minutes until it thickens into a glaze.
6. Glaze the Chicken: Once the chicken is done baking, brush the thickened glaze over the chicken. Place it back in the oven for an additional 5 minutes to set the glaze.
7. Garnish and Serve: Sprinkle with sesame seeds and chopped green onions before serving. Serve the Huli Huli chicken with rice and vegetables for a complete meal.
Enjoy the sweet and savory flavors of this Hawaiian-inspired dish! 🌺🍗