📝 About This Recipe
Transport your taste buds to the shores of Oahu with this iconic Hawaiian staple, famous for its sweet, savory, and smoky glaze. Originally popularized at roadside fundraisers, 'Huli' literally means 'turn,' referring to the constant rotation of the chicken over kiawe wood fires. This recipe delivers a deeply caramelized skin and succulent meat infused with ginger, pineapple, and soy—a true celebration of Aloha spirit in every bite.
🥗 Ingredients
The Chicken
- 4-5 pounds Whole Chicken (giblets removed, patted dry)
- 1 tablespoon Kosher Salt (for initial seasoning)
The Huli Huli Marinade & Glaze
- 1 cup Pineapple Juice (unsweetened)
- 1/2 cup Soy Sauce (low sodium preferred)
- 1/2 cup Brown Sugar (packed)
- 1/2 cup Ketchup (adds tang and body)
- 1/4 cup Rice Vinegar
- 2 tablespoons Fresh Ginger (finely grated)
- 4 cloves Fresh Garlic (minced)
- 1 tablespoon Sesame Oil (toasted)
- 1 teaspoon Sriracha or Chili Paste (optional for a hint of heat)
For Garnish
- 3 pieces Green Onions (thinly sliced on the bias)
- 4-6 slices Fresh Pineapple Rings (grilled alongside)
- 1 teaspoon Toasted Sesame Seeds
👨🍳 Instructions
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1
In a medium saucepan, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, sesame oil, and sriracha.
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2
Bring the mixture to a simmer over medium heat for 5-8 minutes until the sugar is fully dissolved and the sauce has thickened slightly. Remove from heat and let it cool completely.
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3
Reserve 1 cup of the cooled sauce to use later for basting and serving. Place the chicken in a large resealable bag or deep dish and pour the remaining sauce over it.
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4
Seal the bag, removing as much air as possible, and refrigerate for at least 4 hours, though overnight (up to 24 hours) is ideal for maximum flavor penetration.
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5
Remove the chicken from the refrigerator 30 minutes before cooking to take the chill off. Pat the skin lightly with a paper towel (don't worry if some marinade stays on).
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6
Truss the chicken tightly with butcher's twine, securing the wings and legs close to the body. This ensures even cooking on the rotisserie spit.
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7
Slide the chicken onto the rotisserie rod and secure with the forks. Ensure the bird is balanced so the motor doesn't strain.
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8
Preheat your grill for indirect rotisserie cooking. If using charcoal, pile coals on the sides with a drip pan in the center. Aim for a medium heat of 350°F (175°C).
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9
Mount the spit on the grill and start the motor. Cover the grill and roast for about 45 minutes without opening the lid.
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10
After 45 minutes, begin basting the chicken with the reserved sauce every 10-15 minutes. This creates the signature sticky, 'huli' lacquer.
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11
Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (without hitting bone) reaches 165°F (74°C). This usually takes 1 hour to 1 hour 20 minutes total.
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12
In the last 5 minutes of cooking, place the pineapple rings on the grill grates to lightly char and caramelize.
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13
Carefully remove the spit from the grill. Transfer the chicken to a carving board and let it rest, loosely tented with foil, for 15 minutes to allow juices to redistribute.
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14
Carve the chicken into pieces, arrange on a platter with the grilled pineapple, and drizzle with any remaining reserved sauce. Garnish with green onions and sesame seeds.
💡 Chef's Tips
Always use a drip pan under the chicken to prevent flare-ups from the sugar-heavy marinade. If you don't have a rotisserie, you can use a roasting rack in a 350°F oven, flipping the bird halfway through. Don't skip the resting period; it's the secret to keeping the breast meat juicy. For an authentic smoky flavor, add a few chunks of Kiawe or Mesquite wood to your charcoal. If the skin is browning too quickly due to the sugar, slightly reduce the heat or move the coals further away.
🍽️ Serving Suggestions
Serve with two scoops of Hawaiian-style Macaroni Salad for a classic 'Plate Lunch' feel. A side of fluffy white jasmine rice is perfect for soaking up the extra Huli sauce. Pair with a crisp, cold Kona Longboard Island Lager or a Mai Tai for the full island experience. Stir-fried bok choy or a simple slaw with lime vinaigrette provides a refreshing crunch to balance the sweet glaze.