I assure you, the sauce is the secret weapon in this recipe

Huli Huli Chicken is a delightful Hawaiian dish that brings a taste of the islands to your kitchen. Originally created in the 1950s by Ernest Morgado, this dish is known for its sweet and savory marinade that combines soy sauce, pineapple juice, and ginger. It's a perfect recipe for those who love exploring global flavors and want to add a tropical twist to their dinner menu. Baked Huli Huli Chicken offers a convenient way to enjoy this classic dish without the need for a grill, making it accessible for home cooks in any season.

This baked Huli Huli Chicken pairs wonderfully with steamed jasmine rice or coconut rice to soak up the flavorful sauce. For a complete meal, consider serving it alongside a fresh green salad with a citrus vinaigrette or a side of grilled vegetables like zucchini and bell peppers. A slice of pineapple on the side can also enhance the tropical theme of the dish.

Servings: 4

1/2 cup soy sauce
1/2 cup ketchup
1/2 cup brown sugar
1/3 cup chicken broth
1/4 cup pineapple juice
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon rice vinegar
1 teaspoon sesame oil
4 boneless, skinless chicken breasts

In a medium bowl, whisk together the soy sauce, ketchup, brown sugar, chicken broth, pineapple juice, ginger, garlic, rice vinegar, and sesame oil until well combined.

Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.

Preheat your oven to 375°F (190°C).

Remove the chicken from the marinade, reserving the marinade for later use.

Place the chicken breasts in a baking dish and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

While the chicken is baking, pour the reserved marinade into a small saucepan. Bring it to a boil over medium-high heat, then reduce the heat and simmer for about 5 minutes, or until slightly thickened.

Once the chicken is done, brush it with the thickened marinade before serving.

For a spicier version, add a teaspoon of sriracha or a pinch of red pepper flakes to the marinade. If you prefer using chicken thighs, they can be substituted for the breasts; just adjust the cooking time as needed. For a smoky flavor, try adding a teaspoon of liquid smoke to the marinade. If you have access to a grill, consider grilling the chicken instead of baking for an authentic taste.