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Huli Huli Chicken
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Prep Time:
15 minutes
15 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
285 minutes
285 minutes
Hawaiian pineapple teriyaki chicken: Marinate in fruity sauce, bake for juicy, tender meat. Baste every 10 min for extra flavor. Enjoy over sticky rice.
Ingredients:
- 2 (3 pound) chickens, each cut into 8 pieces
- 1 cup unsweetened pineapple juice
- 0.5 cup soy sauce
- 0.5 cup brown sugar
- 0.33 cup ketchup
- 0.25 cup sherry
- 1 (2 inch) piece fresh ginger, crushed
- 3 cloves garlic, crushed
- 4 green onions, chopped
- 0.25 teaspoon dry mustard
Instructions:
- Wash and dry the chicken pieces. Mix pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag until the brown sugar dissolves. Add chicken, remove air from the bag, seal, and massage to coat the chicken. Refrigerate for at least 4 hours or overnight.
- Position an oven rack 6 inches below the heat source and preheat the oven to 425°F (220°C).
- Place the marinated chicken on a broiler pan, skin side up.
- Place the chicken in a preheated oven and bake for 30-45 minutes, turning every 10 minutes until browned on both sides and the juices run clear. Baste with the leftover marinade after each turn. Use a meat thermometer to check for doneness – it should read at least 160 degrees F (70 degrees C) when inserted into the thickest part of the chicken, avoiding the bone.