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- 4 chicken thighs, skin-on and bone-in - 2 tablespoons soy sauce - 2 tablespoons brown sugar - 1 tablespoon honey - 1 tablespoon ketchup - 1 tablespoon rice vinegar - 1 teaspoon fresh ginger, grated - 2 cloves garlic, minced - 1/2 teaspoon black pepper - 1/2 teaspoon paprika - 1/4 teaspoon cayenne pepper (optional) - 1 green onion, chopped (for garnish) - Sesame seeds (for garnish) Gather these ingredients first. The chicken thighs bring a rich taste. Soy sauce and brown sugar add depth and sweetness. Honey and ketchup help create a sticky glaze. Rice vinegar adds a touch of tang. Fresh ginger and garlic provide a nice kick. Black pepper and paprika add warmth, while cayenne offers optional heat. For a beautiful finish, use green onions and sesame seeds. These not only look nice but also add flavor. You can find the full recipe below to see how to combine these flavors perfectly. Set your oven to 375°F (190°C). This heat is perfect for baking our chicken. Whisk together all marinade ingredients until well combined. You want the sugar to dissolve fully. Coat chicken thighs in marinade and refrigerate. This step adds great flavor. Let it marinate for at least 30 minutes. If you have time, let it sit for up to 2 hours for a stronger taste. Arrange chicken in a baking dish. Pour any leftover marinade over the top. Bake for 35 to 40 minutes. Check the chicken for doneness. It should reach an internal temperature of 165°F (75°C). Add green onions and sesame seeds before serving. This gives the dish a pop of color and flavor. Enjoy your beautifully baked Huli Huli chicken! Don't forget to check the Full Recipe for more details. Let chicken marinate longer. I suggest marinating for up to 2 hours. This extra time allows the flavors to soak deep into the meat. The soy sauce and brown sugar blend perfectly. This makes the chicken more tender and juicy. For crispy skin, broil the chicken for the last 2-3 minutes. Keep a close watch during this time. The broiler adds a nice crunch and beautiful color. This step makes your dish look and taste amazing. Pair your Baked Huli Huli Chicken with rice, salad, or grilled vegetables. Each option adds a nice contrast to the sweet and savory chicken. The rice soaks up the delicious sauce, while salad adds freshness. Grilled vegetables bring extra flavor and color to your plate. Explore these options to find your favorite pairing! Enjoy your meal! {{image_4}} You can switch up the chicken cuts for this recipe. Instead of thighs, try chicken breasts or drumsticks. Each cut offers a unique taste and texture. Chicken breasts cook faster and are leaner. Drumsticks stay juicy and have a richer flavor. Adjust cooking time as needed. For a fun twist, add pineapple chunks to the marinade. This fruity addition brings a bright flavor that pairs well with the savory sauce. The pineapple also tenderizes the chicken. You can use fresh or canned pineapple. Just make sure to drain any excess juice if using canned. Want more spice? Increase the cayenne pepper in the marinade. This gives the dish a nice kick. If you prefer a milder flavor, simply leave out the cayenne. You can also add a dash of hot sauce for extra heat. Customize it to your taste! Store any leftovers in an airtight container. This keeps the chicken fresh. It will last for up to 3 days. Make sure to let it cool before sealing. When you’re ready to eat, just open the container and enjoy! You can freeze the marinated chicken for future meals. Simply place it in a freezer bag. Squeeze out the air and seal it tight. This way, it stays fresh for up to 3 months. Thaw it in the fridge overnight before cooking. To reheat, you can use either the oven or the microwave. If using the oven, set it to 350°F (175°C). Place the chicken in a dish and cover it with foil. Heat until warmed through. For the microwave, cut the chicken into pieces for even heating. Enjoy your meal! For more details on how to prepare this dish, check the Full Recipe. Yes, boneless chicken can be used but adjust cooking time accordingly. Boneless chicken cooks faster than bone-in. Check for doneness at 25 to 30 minutes. Always ensure the inside reaches 165°F (75°C). Yes, Huli Huli chicken is often grilled; this is a baked version for convenience. Baking allows you to avoid the grill and still get great flavor. Plus, it’s easier to control cooking in the oven. Suggested sides include rice, coleslaw, or roasted vegetables. Rice soaks up the sauce nicely. Coleslaw gives a crunchy contrast. Roasted veggies add color and nutrients to your plate. Yes, you can marinate the chicken a day prior for better flavor development. Marinating overnight allows the flavors to soak in deeply. Just remember to let it sit at room temperature for 15 minutes before baking. For the full recipe, check out the details! This baked Huli Huli chicken recipe offers juicy, flavorful bites in just a few steps. With simple ingredients, you can marinate and bake for a tasty meal. Remember to try different chicken cuts or add fruits for flair. Use leftovers wisely by storing them or reheating for a quick meal. Enjoy this dish with rice or veggies for a complete dinner. Cooking can be fun and easy, so dive in and savor every bite!

Baked Huli Huli Chicken

Savor the tropical flavors with this easy Baked Huli Huli Chicken recipe! Juicy chicken thighs marinate in a delicious blend of soy sauce, honey, and ginger, then bake to perfection for a mouthwatering dinner. It's simple, quick, and perfect for family meals. Ready for a delightful culinary adventure? Click through to discover the full recipe and elevate your dinner game today!
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Ingredients
  

4 chicken thighs, skin-on and bone-in

2 tablespoons soy sauce

2 tablespoons brown sugar

1 tablespoon honey

1 tablespoon ketchup

1 tablespoon rice vinegar

1 teaspoon fresh ginger, grated

2 cloves garlic, minced

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (optional, for heat)

1 green onion, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Preheat Oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking the chicken.

    Prepare Marinade: In a medium mixing bowl, whisk together the soy sauce, brown sugar, honey, ketchup, rice vinegar, grated fresh ginger, minced garlic, black pepper, paprika, and optional cayenne pepper. Ensure all ingredients are well blended and the sugar is dissolved.

      Marinate Chicken: Take the chicken thighs and place them in a large resealable plastic bag or a shallow dish. Pour the prepared marinade over the chicken, ensuring that each thigh is generously coated. Seal the bag tightly (or cover the dish) and let the chicken marinate in the refrigerator for at least 30 minutes. For a more intense flavor, you can marinate it for up to 2 hours.

        Arrange For Baking: Once the chicken has marinated, remove it from the refrigerator. Lay the chicken thighs skin-side up in a baking dish. Pour any leftover marinade over the chicken to enhance the flavor during baking.

          Bake: Place the baking dish into the preheated oven and bake for approximately 35 to 40 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C) and the juices run clear. For an additional crispy skin, switch to broil for the last 2-3 minutes, keeping a close eye to prevent burning.

            Garnish and Serve: Remove the chicken from the oven once cooked and allow it to rest for a few minutes. Before serving, sprinkle the chicken with chopped green onions and sesame seeds for a fresh and appealing presentation.

              Prep Time, Total Time, Servings: 10 mins | 50 mins | Serves 4