Name: Hawaiian Huli Huli Chicken
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 pounds chicken thighs; 2/3 cup unsweetened pineapple juice; 1/3 cup soy sauce; 1/3 cup brown sugar; ¼ cup ketchup; 3 tbsp sherry; 1 1 inch piece fresh ginger, crushed; 3 cloves garlic (crushed); 3 green onions (chopped)

How to Make Hawaiian Huli Huli Chicken

Make the Marinade. Whisk together pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, and green onions.
Hawaiian Huli Huli Chicken

Marinate the Chicken. Pour the marinade over chicken thighs in a dish or zip-top bag. Cover and refrigerate for at least 4 hours or overnight, turning occasionally.
Hawaiian Huli Huli Chicken

Bake the Chicken. Preheat oven to 425°F. Place chicken in a greased baking dish, pour a little marinade on top, and bake for about 40 minutes, turning and basting every 10 minutes until caramelized and cooked through. Let rest before serving.

Storage and Freezing Instructions

To Make-Ahead: Marinate the huli huli chicken up to 24 hours ahead in the fridge. You can prep the marinade 2–3 days in advance and store it in the fridge until ready to use. The cooked chicken can be made a day ahead and reheated gently before serving.

To Store: Store leftover cooked huli huli chicken in an airtight container in the fridge for up to 4 days.

In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, sherry, crushed ginger, crushed garlic, and chopped green onions until well combined.
Place the chicken thighs in a large zip-top bag or shallow dish and pour the marinade over them, making sure the chicken is fully coated.
Cover and refrigerate for at least 4 hours, preferably overnight, turning occasionally to ensure even marination.
When ready to cook, preheat the oven to 425°F.
Remove the chicken from the marinade and place it in a lightly greased baking dish , skin side up if using skin-on thighs. Pour a bit of the remaining marinade over the chicken, then discard the rest.
Bake the chicken for about 40 minutes, turning every 10 minutes and basting with the marinade to keep it moist and flavorful. The chicken should be cooked through with a slightly caramelized and charred exterior.
Let it rest for a few minutes before serving.