This is my easy and savory take on huli-huli chicken. It’s really all about the sauce, a Hawaii version of teriyaki with garlic, ginger, and soy sauce, but gluten-free. Just in time for July 4 picnics or any potluck.
- 6 bone-in, skin-on chicken thighs, about 2½ pounds
- 1 tablespoon ketchup
- 3 tablespoons tamari soy sauce or coconut aminos
- 1 tablespoon maple syrup
- 1 tablespoon mirin (or sherry)
- 2 teaspoons roasted (dark) sesame oil
- 1-2 teaspoons ginger root, grated
- 1-2 cloves garlic, pressed
- 2 teaspoons Worcestershire sauce or to taste
- 1 1/2 teaspoons Sriracha sauce
- Mix all ingredients except for chicken in a small bowl.
- Drizzle sauce over both sides of thighs and marinate for at least ½ hour, preferably 2 hours.
- Preheat oven to 400 degrees F.
- Bake skin-side down for 25 minutes, then flip and bake skin-side up 30 minutes more. Check using an oven thermometer that the internal temperature of your chicken has reached 165 degrees F, especially if thighs are quite thick.
- Skin should be reddish-golden and slightly crisp, with tender meat.
- Serve with hawaii-style potato salad, roasted sweet potatoes, some greens and white rice according to your preferences.
We prefer using skin-on, bone-in chicken thighs for this dish because the skin keeps the meat moist and the bones give so much flavor. However, you can easily make this recipe using boneless, skinless thighs. Simply cook for a much shorter time; 20 minutes should be enough. Turn the thighs once during cooking to be sure they are coated with sauce and not drying out.
Keywords: chicken like huli huli, soy sauce, marinated chicken, roast chicken, Hawaii potluck dish, asian chicken main dish, similar to teriyaki