Ingredients with Measurements:
- 4 bone-in, skin-on chicken thighs
- 1/2 cup pineapple juice
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Special Equipment Needed:
- Baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, whisk together the pineapple juice, ketchup, soy sauce, brown sugar, rice vinegar, honey, minced garlic, minced ginger, smoked paprika, salt, and pepper.
3. Place the chicken thighs in a baking dish and pour the marinade over them, making sure to coat them evenly.
4. Cover the baking dish with aluminum foil and bake for 30 minutes.
5. Remove the foil and continue baking for an additional 30 minutes, or until the chicken is cooked through and the skin is golden brown.
6. Remove the chicken from the oven and let it rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Fat per serving: 14g
Carbohydrates per serving: 28g
Protein per serving: 30g
Substitutions for ingredients:
- Pineapple juice: Orange juice or apple juice
- Ketchup: Tomato sauce or BBQ sauce
- Soy sauce: Tamari or coconut aminos
- Brown sugar: Coconut sugar or honey
- Rice vinegar: White wine vinegar or apple cider vinegar
- Honey: Maple syrup or agave nectar
- Smoked paprika: Regular paprika or chili powder
Variations:
- Use boneless, skinless chicken breasts instead of chicken thighs.
- Add sliced onions and bell peppers to the baking dish for a one-pan meal.
- Grill the chicken instead of baking it for a smokier flavor.
- Use the marinade as a sauce for rice or noodles.
Tips and Tricks:
- Marinate the chicken overnight for maximum flavor.
- Baste the chicken with the marinade every 15 minutes while baking for a more flavorful and moist chicken.
- Use a meat thermometer to ensure the chicken is cooked through (165°F or 74°C).
Storage Instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the chicken in the microwave or oven until heated through.
Presentation Ideas:
Serve the chicken on a bed of rice or noodles with a side of steamed vegetables.
Garnishes:
- Chopped green onions
- Sesame seeds
- Cilantro leaves
Pairings:
- White rice
- Steamed vegetables
- Pineapple slices
Suggested Side Dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Grilled corn on the cob
Troubleshooting Advice:
- If the chicken is not cooked through after 1 hour, continue baking until it reaches an internal temperature of 165°F (74°C).
- If the chicken skin is not crispy enough, broil it for a few minutes until golden brown.
Food Safety Advice:
- Always wash your hands and utensils before handling raw chicken.
- Use a separate cutting board for raw chicken to avoid cross-contamination.
- Cook chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food History:
Huli-Huli chicken is a Hawaiian dish that originated in the 1950s. It is traditionally made by grilling chicken that has been marinated in a sweet and savory sauce.
Flavor Profiles:
Sweet, savory, tangy, smoky
Serving Suggestions:
Serve the chicken with a side of rice and steamed vegetables for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Hawaiian