The smell of roadside Huli Huli Chicken is familiar to anyone who has driven around the Hawaiian Islands. And if you’ve ever been tempted to pull over for a plate, you know there’s nothing quite like juicy, tender chicken with crisp, smoky edges enjoyed in the tropical sun. This recipe brings that experience to your own backyard—perfect for a Labor Day gathering or anytime you’re craving something seriously finger-licking good.
A longtime island favorite often served at local fundraisers, Huli Huli Chicken is Hawaii’s answer to rotisserie chicken, traditionally cooked over an open fire and turned slowly as it cooks. In fact, huli means “to turn” in Hawaiian. For that quintessential smoky flavor, real wood charcoal makes all the difference, while the sweet-savory marinade gives the chicken its distinctive island flavor.
Honey takes the place of sugar in the brine, adding a more rounded sweetness and subtle earthy depth that complements the smoke without overpowering it. Tamari is used in place of traditional shoyu for its richer, more complex flavor and less sharply salty taste, creating a well-balanced sweet and savory marinade.
While Huli Huli Chicken is ideally cooked on a spit, you don’t need one to get delicious results. Simply turning the chicken by hand as it cooks will still give you beautifully browned, juicy chicken with plenty of smoky flavor.
Roadside Huli Huli Chicken
Ingredients:
- 1 whole chicken (3-4 lbs)
Brine
Dry Rub
- 1/4 cup paprika
- 1 Tbsp salt
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp cayenne pepper (optional)
Glaze
Directions:
- To brine the chicken: Add 4 cups of the water, salt, honey, onion and garlic to a stock pot and bring just to a boil, stirring occasionally. Remove from heat and let stand for 5 minutes, until salt and honey are dissolved. Add remaining cold water and stir.
- Butterfly cut the whole chicken. Ensure brine is completely cooled, then add the chicken to the brine so that it is completely submerged. Cover and place in the fridge for 8-12 hours.
- Remove the chicken from the brine and rinse with cold water. Pat dry.
- To make the rub: Whisk all the spices and salt in a bowl. If you want a bit of heat, mix in the cayenne pepper. Generously sprinkle the rub on all sides of the chicken and let sit in a shallow dish while preparing the grill.
- To make the glaze: Heat the water in a saucepan so it is hot but not boiling. Remove from heat. Add the honey and stir until dissolved (increase amount to taste if more sweetness is preferred). Add Tamari and pineapple juice and stir until mixed. You may make this up to 24 hours ahead of time if kept refrigerated. When you're ready to cook the chicken, pour the sauce into a food grade spray bottle.
- To cook the chicken: If you have a rotisserie attachment (spit) on your grill, follow the manufacturer's instructions for mounting the chicken. If not, place the chicken skin side up on indirect medium heat on a pre-heated grill. Spray the chicken with the glazing sauce and close the grill lid. Cook for about 20 minutes initially, then flip and spray with the glazing sauce every 10 minutes or so. You may use a brush if you do not have a spray bottle.
- Cook the chicken slow and low until it reaches an internal temperature of 165°F. To crisp the skin, move the chicken over direct heat just before finishing.
- Cut to portion and serve with sticky rice.
