Oh my goodness, if you need a flavor vacation without leaving your kitchen, you have absolutely stumbled upon the right spot! Seriously, the moment that sweet, savory, slightly tangy Huli Huli aroma hits your nose, you’ll transport yourself straight to a beach bonfire in Hawaii. Forget standing over a smoky grill for hours—because I’m sharing my absolute favorite secret on how to get that incredible authentic tropical taste using just your oven. This Baked Huli Huli Chicken is shockingly easy to make, and the sauce clings to the chicken pieces perfectly. Trust me, this simple baking method delivers all the bold flavor you expect, making it my go-to Hawaiian chicken dish for busy weeknights!
Why This Baked Huli Huli Chicken Recipe is Your New Weeknight Favorite
There is honestly no reason to save this flavor explosion just for summer BBQs. This baked version is what makes it a total weeknight hero, and I rely on it constantly. It’s all about maximum taste with minimum fuss, which is exactly what we need after a long day!
- It comes together in under an hour—seriously, soup to nuts!
- The sauce hits that perfect sweet and savory spot every single time.
- Cleanup is totally painless; you’re basically just washing one baking dish.
Plus, if you want a quick tropical kick to go with your dinner, try shaking up that Tropical Mango Pineapple Blast I told you about last week!
Essential Ingredients for Authentic Baked Huli Huli Chicken
The magic of Huli Huli is all in the sauce—it’s a classic blend of pantry staples you probably already have. Don’t be tempted to skip the fresh ginger or rice vinegar; they are what keep this Hawaiian chicken recipe tasting bright and authentic rather than just sweet. You’ll need about 2 lbs of chicken pieces. I generally use bone-in, skin-on thighs because they stay juicy, but breasts work just fine too if you trim them a bit!
Here’s what you need to pull this amazing sauce together:
- 2 lbs chicken pieces (I prefer thighs, but breasts are fantastic too!)
- 1/2 cup ketchup—this is the backbone!
- 1/4 cup soy sauce for that necessary salty depth.
- 1/4 cup packed brown sugar—dark sugar makes a richer color.
- 2 tablespoons pineapple juice—essential for balancing the savory notes.
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger—don’t use the powdered stuff, please!
- 1 clove garlic, minced really, really fine.
- 1 teaspoon sesame oil for that wonderful nutty finish.
If you’re making fun cocktails to go with dinner, don’t forget to whip up some simple syrup while you’re grabbing the sugar!
Step-by-Step Instructions for Perfect Baked Huli Huli Chicken
Listen, nothing is worse than overcomplicating a recipe that’s supposed to be simple, right? We’re going for maximum flavor here with very little hands-on time. First things first, crank that oven up to 400 degrees Fahrenheit (200 Celsius) and make sure you have your baking dish ready with a little grease. That’s crucial for easy cleanup later!
Preparing the Sweet and Savory Huli Huli Sauce
This is where the magic happens! Grab a nice medium bowl—or honestly, just use a large measuring cup if you’re lazy like me sometimes—and start whisking everything from the ketchup to the sesame oil. You have to give it a good, thorough whisking until that brown sugar is completely dissolved. If you feel any grit left over, keep whisking! We want that sauce smooth so it coats the chicken beautifully.
Baking the Baked Huli Huli Chicken
Next, toss your chicken pieces into the prepared dish and pour about half of that gorgeous sauce over everything, making sure every piece gets a good coating. Into the oven, they go for 20 minutes. Don’t worry about the other half of the sauce yet! When that timer dings, pull them out and brush them generously with the reserved sauce. Bake for another 15 to 20 minutes. The real test to know they are perfectly done is hitting 165 degrees Fahrenheit (74 Celsius) right in the thickest part. Baste one last time with the final bit of sauce in the last five minutes.
This recipe is so straightforward, you can check out my guide on other juicy baked chicken methods if you want more ideas! Once they hit that temperature, take them out and let them kick back for about five minutes before serving. That resting time makes a huge difference in keeping them juicy!
Tips for Next-Level Baked Huli Huli Chicken Success
Okay, so the recipe as written is fantastic because it’s fast, but if you have an extra 30 minutes, you absolutely have to try marinating! Take that half of the sauce we reserved for basting and let the chicken sit in it for at least half an hour before it even sees the oven. That gives the ginger and soy sauce time to really soak in deep. That’s step one for big flavor!
My absolute favorite trick, borrowed from my grilling days, is to do a quick finish under the broiler. Once the chicken hits that 165°F internal temperature and you’ve basted it with the final sauce layer, stick it under the broiler on high for just two or three minutes. Watch it like a hawk! This gives you that slightly charred, sticky exterior that Huli Huli chicken is famous for. It makes the ketchup and sugar caramelize beautifully. If you love bold dry rubs, you should check out my recipe for that killer Jamaican Jerk Seasoning!
Serving Suggestions for Your Baked Huli Huli Chicken
This Baked Huli Huli Chicken is a powerhouse of flavor, so you want sides that complement it without fighting the sweet and savory glaze. Since we’re aiming for a quick weeknight setup, I keep the accompaniments super simple and tropical-inspired. This way, the chicken remains the star of the plate!
For something starchy that soaks up all those extra sauce drips? You can’t go wrong with simple fluffy white rice. I often use Jasmine rice because the aroma just adds to the experience. But if you want something a little more interesting, I highly recommend checking out my recipe for Rice Stuffed Acorn Squash—it’s fantastic!
For green veggies, you need something bright to cut through the richness of that sugary glaze. Steamed or quickly sautéed broccoli or green beans tossed with just a tiny splash of sesame oil works great. If you want to stick with the theme, some quick grilled pineapple rings or a refreshing side of creamy coleslaw are traditional favorites that balance everything out perfectly. Keep it light, keep it fresh!
Storage and Reheating Instructions for Leftover Baked Huli Huli Chicken
If you’re lucky enough to have any of this incredible Hawaiian chicken leftover—which never happens at my house!—storing it properly keeps it just as tasty the next day. You can totally store the chicken and any extra sauce together in an airtight container, but I actually prefer separating them!
Keep the chicken in one container and any leftover sauce in another. When you’re ready to eat, pop the chicken into a skillet over low heat. If it looks a little dry right away, add a tablespoon of water or even a splash of pineapple juice to the pan to help bring some steam back. Don’t boil it, just warm it through gently until it’s piping hot. It’s honestly just as good cold directly from the fridge too, if you like that!
Frequently Asked Questions About Baked Huli Huli Chicken
This baked chicken recipe is so forgiving, which is why I love it, but I totally get that everyone tweaks things a little! I’ve collected the common questions I see popping up about making sure this Hawaiian chicken recipe turns out exactly how you pictured it.
Can I grill this Baked Huli Huli Chicken instead of baking?
You certainly can! Grilling is the traditional route for Huli Huli, and it gives you that amazing char flavor you just can’t replicate indoors. If you grill, you’ll want to cook over medium heat—that sauce has a lot of sugar and it burns fast! You’ll likely need about 6 to 8 minutes per side, basting frequently with that reserved sauce, until you hit that safe 165°F.
How do I adjust the Baked Huli Huli Chicken sauce for more heat?
Oh, if you like things spicy, this is the easiest sauce to customize! The base recipe is sweet and savory, not spicy at all. For a nice pleasant kick, whisk in a teaspoon of Sriracha or a good pinch of red pepper flakes right when you mix the sauce together. If you want it really fiery, you could swap out some of the pineapple juice for a dash of your favorite hot sauce—but taste as you go! If you’re looking for less saucy dishes, you might try seasoning up some shredded chicken using my recipe for easy shredded chicken.
Can I make the Huli Huli sauce ahead of time?
Yes, absolutely! I often mix up a double batch of the sauce the day before. It actually tastes even better once the ginger and garlic have had time to really infuse everything. Keep it covered in the fridge. Just remember that if you use the sauce right out of the fridge, it will be much thicker. You might need to let it warm up on the counter for about 20 minutes before you pour it over the chicken, or you can just add a teaspoon or two of warm water to thin it slightly.
Can I use chicken tenders or smaller pieces for this recipe?
You can, but you have to adjust your timing drastically! Smaller pieces, like tenders, cook way faster, and they definitely absorb the sauce quicker. If you use tenders, I would skip the full 20-minute initial bake. Maybe start with 12 minutes, baste, and then cook for another 8 to 10 minutes max. Remember, the goal is that 165°F internal temp, so keep that thermometer handy!
Estimated Nutritional Information for Baked Huli Huli Chicken
Okay, let’s talk numbers! I ran this killer Baked Huli Huli Chicken recipe through the calculator so you have a ballpark idea of what you’re getting per serving. It’s actually pretty lean for something this flavorful, which is great, right?
Based on the ingredients list above, here’s the general breakdown per serving (which is about one generous piece of chicken):
- Calories: Around 350
- Protein: A whopping 38 grams—perfect for keeping you full!
- Fat: Only about 10 grams total.
- Carbohydrates: About 28 grams, mostly from sugars in that amazing sauce.
- Sodium: This one is a bit higher at 650mg, thanks to the soy sauce in the marinade.
Now, the super important part that my brain always reminds me of when sharing recipes online: Please take these numbers with a tiny grain of salt! I’m just working off the standard measurements, and how much sauce you decide to slather on, or if you use thighs instead of breasts, really changes things. If you’re tracking things closely, always adjust based on your actual product labels. If you’re looking for more lighter recipes like this that fit into a health goal, check out my list of 10 Healthy Dinner Recipes for Weight Loss!
Share Your Baked Huli Huli Chicken Experience
Now that you’ve tried this super easy Baked Huli Huli Chicken, I absolutely need to know what you think! This is the fun part for me—seeing all your creations pop up online makes all the recipe testing totally worth it.
Did the sauce come out sticky and perfect? Did you ditch the oven and go straight for the grill like some of you bold cooks out there? Don’t be shy! Give this recipe a quick rating here on the blog below; it truly helps other people decide to try it out, and I read every single review.
And please, please tag me if you post pictures on Instagram or Facebook! Seeing your beautiful, glistening Hawaiian chicken on your dinner table is the highlight of my week. Use the hashtag #MyHuliHuliLife or tag me directly so I can share your success story on my feed. Happy cooking, everyone!
Print
Baked Huli Huli Chicken
- Total Time: 50 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A simple recipe for baked chicken coated in a sweet and savory Huli Huli sauce.
Ingredients
- 2 lbs chicken pieces (thighs or breasts)
- 1/2 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons pineapple juice
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon sesame oil
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking dish.
- In a medium bowl, whisk together the ketchup, soy sauce, brown sugar, pineapple juice, rice vinegar, ginger, garlic, and sesame oil to make the sauce.
- Place the chicken pieces in the prepared baking dish.
- Pour half of the sauce over the chicken, turning to coat all sides. Reserve the remaining sauce.
- Bake for 20 minutes.
- Remove the dish from the oven and brush the chicken with some of the reserved sauce.
- Return to the oven and bake for another 15 to 20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). Baste with the remaining sauce during the last 5 minutes of cooking.
- Let the chicken rest for 5 minutes before serving.
Notes
- For extra flavor, you can marinate the chicken in half the sauce for at least 30 minutes before baking.
- Grilling the chicken after baking will give it a more authentic charred flavor.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 25
- Sodium: 650
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 38
- Cholesterol: 110
Keywords: Baked Huli Huli Chicken, Hawaiian chicken, grilled chicken recipe, sweet and savory chicken