Baked Huli Huli Chicken
A deliciously crispy, sweet, and savory dish featuring tender chicken thighs enveloped in a mouthwatering glaze, perfect for family gatherings.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken thighs
For the Marinade
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
For Garnish
- to taste Chopped green onions for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Rinse the chicken thighs under cold water and pat dry.
- In a separate bowl, combine the soy sauce, ketchup, brown sugar, apple cider vinegar, sesame oil, minced garlic, ground ginger, and black pepper. Stir until mixed.
- Pour the marinade over the chicken thighs and coat well. Let it marinate for at least 30 minutes in the fridge, or for a minimum of 10-15 minutes if short on time.
Cooking
- Arrange the marinated chicken thighs on a baking sheet lined with foil or parchment paper and bake for 25-30 minutes until cooked through, with an internal temperature of 165°F (75°C).
- Brush the chicken with leftover marinade a few minutes before removing from the oven for extra flavor.
- Let the chicken rest for 5 minutes before serving and garnish with chopped green onions.
Notes
For lighter options, substitute chicken thighs with boneless, skinless chicken breasts, adjusting the cooking time as necessary. Store in an airtight container for 3-4 days in the fridge or freeze for up to 3 months. Reheat in the oven at 350°F (175°C).