What a slam dunk! Made this for dinner and we ate it again the next day

What a slam dunk! Made this for dinner and we ate it again the next day

Ingredients:

One cup of pineapple juice three pounds of bone-in, skin-on chicken thighs

half a cup of soy sauce

half a cup of packed brown sugar

one-third cup ketchup

One-fourth cup of chicken broth

two teaspoons finely grated fresh ginger

two minced cloves of garlic

Two tsp sesame oil

One tablespoon of cornflour

One tablespoon of water

Garnishes optional: sesame seeds, sliced green onions, and fresh pineapple pieces

Instructions;

Lightly oil a baking dish and place the chicken thighs inside. Preheat the oven to 375°F (190°C).

Combine pineapple juice, sesame oil, ginger, garlic, brown sugar, ketchup, and chicken broth in a saucepan. Bring the mixture to a gentle boil.

Simmer the sauce for ten minutes, or until it slightly thickens.

Mix the cornflour and water to make a slurry, then whisk it into the sauce until it gets thicker.

Make sure the chicken is thoroughly coated after adding the sauce.

Bake for 45 to 1 hour, or until the sauce caramelises and the chicken reaches an internal temperature of 165°F (74°C). Halfway through, baste for more flavour.

Before serving, let it rest and top with sesame seeds, green onions, and pineapple pieces.

Tips & Advice:

Use skinless, boneless chicken thighs or breasts and reduce the cooking time for a lighter choice.

For a richer flavour, marinate the chicken in the sauce in advance.

For an extra spicy kick, add red pepper flakes or Sriracha.

For a distinct tropical flavour, try substituting mango nectar for pineapple juice.

Grill the chicken for a little while for a smokey finish.

This adaptable sauce is delicious as a coating for grilled vegetables or as a topping for ribs.

This recipe for Baked Huli Huli Chicken is a beautiful blend of traditional taste and modern convenience that will introduce you to the joys of Hawaiian cuisine.

 

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