Alright, let’s cut to the chase: if you haven’t tried baked Huli Huli chicken yet, you’re seriously missing out. I mean, this dish has become one of my absolute favorites—not just because it tastes like a tropical vacation on a plate, but because it’s easy enough to make on a busy weeknight without grilling gear. Trust me, if I can pull off this sticky, sweet, and tangy chicken masterpiece in my chaotic kitchen, so can you.

If you’re like me, you’ve probably drooled over the idea of Huli Huli chicken at some Hawaiian luau or fancy BBQ party but felt a little intimidated by the whole grilling thing. No worries—baking it in the oven not only simplifies life but somehow makes the flavors even more luscious. So, stick with me here, I’m about to spill all my secrets.

What Even Is Huli Huli Chicken, Seriously?

Okay, quick nerd-out moment: “Huli Huli” literally means “turn, turn” in Hawaiian, a shout-out to the traditional method of continuously flipping the chicken over an open flame. The marinade? A killer combo of pineapple juice, soy sauce, brown sugar, and a few more trusty ingredients that hit every taste bud with a punch of sweet, savory, and tangy goodness.

Now, grilling it over open flames is authentic and all, but let’s be real—rainy days, lack of a backyard, or just plain laziness means we gotta be creative. I’ve swapped the grill for the oven countless times, and honestly? No regrets. Who knew that baking could give you that caramelized glaze without the smoke alarm going off?

My Personal Spin on Baked Huli Huli Chicken (Spoiler: It’s Juicy AF)

Here’s the thing. I’ve tried making it all kinds of ways, and the big game changer? Using boneless, skinless chicken thighs. Breasts just don’t do the juicy, tender thing nearly as well, especially when you’re dealing with a marinade like this that soaks right in. And hey, if you’re not on the thigh train yet, give it a try—it’s a total game-changer.

Once the marinade does its magic, baking the thighs lets the flavors meld perfectly. Then, a quick broil finish? That’s the cherry on top—creating those slightly charred edges that make you swear you just grilled it outdoors. Side note: I’m notorious for letting mine go a minute too long under the broiler (why do I do this to myself?), so watch it carefully!

Baked Huli Huli Chicken Recipe

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Here’s the Sauce Recipe That Never Lets Me Down

• ½ cup canned pineapple juice (fresh is a nightmare here—trust me, it’ll mess up the texture)
• ¼ cup soy sauce (I always keep a bottle of Kikkoman on hand—easy to find on Amazon and seriously reliable check this Kikkoman here)
• ¼ cup packed brown sugar (the sweeter, the better)
• 3 tablespoons ketchup (adds a nice tang)
• 1 teaspoon freshly grated ginger (fresh will always beat powdered, don’t @ me)
• 1 teaspoon minced garlic
• 1 tablespoon cornstarch (to thicken that sauce and get it nice and sticky)
• Pinch of chili flakes or a dash of sriracha if you’re feeling spicy (no shame in adding heat here!)

I swear by fresh ginger and garlic—it just makes the flavor pop like fireworks on the Fourth of July. If you’re not a ginger root ninja yet, grab some fresh  ginger root and fresh garlic bulbs for your kitchen. You’ll see what I mean.

How I Bake My Chicken (And Yes, I Have Some Tips)

1. Preheat your oven to 375°F (190°C). If you want to geek out like me, snag yourself an oven thermometer (this one is my favorite) because ovens lie sometimes.
2. Lay out your chicken thighs in a 9×13 baking dish. Give them some space but don’t be too stingy—they should soak up all that marinade goodness.
3. Whisk up the sauce: Put all the marinade ingredients (except the cornstarch) in a saucepan, heat them, then whisk in the cornstarch to thicken. Reserve a bit for basting later—you’re gonna thank me when your chicken glistens in that caramel glaze.
4. Pour the sauce over the chicken, making sure every piece is bathed in flavor.
5. Bake uncovered for about 35-40 minutes or until the chicken hits an internal temp of 165°F (use a meat thermometer—yes, I’m obsessed with mine: ThermoPro wireless thermometer).
6. Optional but highly recommended: Top with pineapple rings and broil for 3-5 minutes to caramelize. Don’t blink!

My Top Tips (Because I Learned the Hard Way)

• Overnight marinate? Whenever I remember to, it’s a total flavor jackpot. But hey, even 2 hours does wonders.
• Thighs, not breasts: They soak up the sauce better and stay succulent.
• Save some sauce for basting: This step is the difference between dull chicken and that show-stopping sticky goodness.
• Don’t forget the broil: It adds contrast to the sweetness with those edge charred bits. But seriously, watch it closely unless you enjoy firefighting your kitchen.
• Invest in the right stuff: A good soy sauce and fresh ingredients make this recipe shine. Also, a trusty meat thermometer saves you from guesswork every time.

Why You Should Try It Right Now

Look, it’s a no-brainer. This dish:

• Requires minimal cleanup,
• Takes no special equipment (hello, no grill needed),
• Bursts with tropical flavor that’s perfect for impressing guests or plain old weekday dinners,
• And makes your kitchen smell like a Hawaiian paradise.

Pair it with some sticky rice or a fresh salad, and you’re winning dinner.

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Baked Huli Huli Chicken Recipe

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

• 2½ pounds boneless skinless chicken thighs
• ½ cup canned pineapple juice
• ¼ cup soy sauce Kikkoman recommended
• ¼ cup packed brown sugar
• 3 tablespoons ketchup
• 1 teaspoon freshly grated ginger
• 1 teaspoon minced garlic
• 1 tablespoon cornstarch
• 6 pineapple rings optional, for broiling
• Green onions for garnish

Method

 

1. Preheat oven to 375°F (190°C).
2. Arrange chicken thighs in a 9×13-inch baking dish.
3. In a saucepan, whisk pineapple juice, soy sauce, brown sugar, ketchup, ginger, garlic. Heat until warm. Whisk in cornstarch, cook till thickened. Reserve ¼ cup.
4. Pour remaining sauce over chicken.
5. Bake uncovered for 35-40 minutes or until internal temp hits 165°F.
6. Optional: Arrange pineapple rings on chicken, brush with reserved sauce, broil 3-5 minutes until caramelized.
7. Garnish with green onions and serve hot.

Notes

• Marinate chicken 2-4 hours for deeper flavor (overnight best).
• Use thighs for juiciest results; breasts dry out quickly.
• Watch broil step—caramelizes fast and can burn in seconds.
• Always use a meat thermometer to avoid undercooked or overcooked chicken.

Wrapping Up

So there you have it—my tried-and-true baked Huli Huli chicken recipe, straight from my kitchen to yours. I’m telling you, this is the kind of dish you want to bake over and over because it hits the perfect balance of sweet, savory, and tender.

If you give it a whirl, don’t be shy—drop me a line! I’m always down to swap stories about the inevitable broil fail or how many times you licked the sauce spoon.

And seriously, invest in that meat thermometer and fresh ingredients like ginger—it makes a world of difference. Plus, the Amazon links above make it super convenient to stock up without extra trips.

Happy baking, friends 🙂