In Hawaiian, huli-huli means to turn over and over. This version of the roadside favorite uses a homemade huli-style sauce instead of the patented commercial version. This recipe requires advance preparation. (Huli sauce may also be used as a glaze for hamburgers and fish).
Huli-Huli Chicken Ingredients
- 1 (3 1/2-pound) chicken
For the huli sauce:
- 3/4 cup dark soy sauce (shoyu)
- 1 cup pineapple juice
- 1/2 cup honey
- 1/3 cup brown sugar (Hawaiian cane preferred)
- 3 cloves garlic, peeled and minced
- 1/4 cup ketchup
- 2 tablespoons minced fresh ginger
- 1 teaspoon Asian chile paste
- Coarse kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Split the chicken down the backbone, removing backbone but leaving the halves attached at the breast.
- In a medium mixing bowl, combine the soy sauce, pineapple juice, honey, brown sugar, garlic, ketchup, ginger, chile paste, salt and pepper.
- Place the chicken in a large zippered storage bag and marinate, refrigerated, at least 4 hours.
- Roast the chicken over medium-high direct heat, turning and marinating often, for about 1 hour or to an internal thigh temperature of 175° F.
Yield: 4 servings
Heat Scale: Medium
Read the whole Hawaiian barbecue article by Mike Stines here.
Photo by Hiago Italo from Pexels
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Grilling & BBQ Editor | Mike holds a “Doctorate of Barbeque Philosophy” (Ph.B.) degree from the Kansas City Barbeque Society. His book Mastering Barbecue has been called the “go-to” book for BBQ knowledge.
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