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The rich flavors of Hawaiian food will take you to the island with this Baked Huli Huli Chicken. First popularised in the 1950s by Hawaiian Ernest Morgado, Huli Huli Chicken has become a staple of Hawaiian cooking with its acidic and sweet flavor profile. Huli, which means “turn,” is the name of the rotisserie used in traditional Hawaiian cooking of this mouthwatering chicken. But this baked variation is a popular at luaus since it tastes just like the original and is ideal for your home kitchen. Whether you want to add a little bit of the islands to your dinner routine or are organizing a tropical-themed party, Baked Huli Huli Chicken is the ideal way to do it.
Perfectly absorbing all of the delicious sauce, fluffy jasmine rice is the ideal side dish for Baked Huli Huli Chicken. For a true touch, serve with a scoop of creamy macaroni salad; for a fantastically cool side dish, serve with a crisp, vibrant green salad. The last touch of sweetness and the ideal balance to the tropical tastes is grilled pineapple.
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In the oven Hula Huli Chicken, four serves
Essentials
Three pounds skin-on, bone-in chicken thighs
a cup pineapple juice
SOY sauce, 1/2 cup
Two-thirds cup packed brown sugar
One third cup ketchup
1 cup chicken stock
2 teaspoons grated fresh ginger
Mounded two garlic cloves
tsp sesame oil
Scoop of cornflour
1 tablespoon water
Sesame seeds, sliced green onions and fresh pineapple slices are optional garnishes.
Preparation
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