Hawaii-Style “Huli-Huli” Chicken Thighs

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.

Course Main Dish, meat

Cuisine Hawaiian potluck

Keyword asian chicken main dish, chicken like huli huli, Hawaii potluck dish, marinated chicken, roast chicken, similar to teriyaki, soy sauce

Prep Time 10

Cook Time 55

Servings servings

Author Beth of A Meal In Mind

Ingredients

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 ½ teaspoons Sriracha sauce

Instructions

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.

Notes

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.