Huli Huli Chicken Thighs
A vibrant, tropical-inspired chicken dish featuring succulent bone-in, skin-on chicken thighs marinated in a sweet and savory glaze of pineapple juice, soy sauce, ginger, and garlic, then finished to a perfect caramelization.
Prep: 20 min · Cook: 40 min · Yield: 4 · Method: Oven
Ingredients
- 8 pieces chicken thighs
- 0.5 cup pineapple juice
- 0.5 cup soy sauce
- 0.33 cup brown sugar
- 0.25 cup ketchup
- 1 tbsp ginger
- 3 cloves garlic
- 1 tsp sesame oil
Cooking instructions
- In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, minced ginger, minced garlic, and sesame oil to create the marinade.
- Reserve 1/2 cup of the marinade for basting later. Place the chicken thighs in a large resealable plastic bag, pour in the remaining marinade, seal, and refrigerate to marinate for at least 2 hours or up to 8 hours. (about 120 min)
- Preheat your oven to 400°F. Line a rimmed baking sheet with foil and place a wire rack on top. — 400°F
- Remove chicken from the marinade, discarding the liquid that was in the bag, and arrange the pieces skin-side up on the prepared rack.
- Roast the chicken in the preheated oven for 25 minutes. (about 25 min) — 400°F
- Remove the pan from the oven, brush the chicken generously with the reserved 1/2 cup of marinade, and return to the oven to roast until the skin is caramelized and the internal temperature reaches 165°F. (about 15 min) — 400°F
- Let the chicken rest for 5 minutes before serving. (about 5 min)