• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Add to Favourites
My Favourites
Email this recipe
Print this recipe

Huli-Huli Chicken

Huli-Huli Chicken
Sunday, 03 May 2009


This recipe and others can be found in the article "In Hawaii, Barbecue Means a Luau" by Mike Stines, Ph.B.


At a glance
Cooking Method
Heat Level
Chile Oil/Chile Paste

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



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.

Additional Tips

In Hawaiian, huli-huli means to turn over and over. This version of the roadside favorite uses a homemadehuli-style sauce instead of the patented commercial version. This recipe requires advance preparation. (Hulisauce may also be used as a glaze for hamburgers and fish.)


Featured Rapid Recipe

Copyright© 1997-2015, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.