"Huli" is a Hawaiian word that means to turn over. Traditional versions of this dish are grilled, constantly turning the chicken back and forth as a rotisserie would. This easy recipe is made in the oven to save you time and elbow grease. Recipe adapted from Chef Greg Harrison, Pacific'O Restaurant. Source: EatingWell Magazine, January/February 2019

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Instructions Checklist
  • To prepare chicken: Heat oil, garlic halves, lemongrass and ginger in a medium skillet over medium heat. Cook, stirring, until starting to brown, about 2 minutes. Immediately transfer the mixture to a large bowl and add water, 1 cup tamari and orange. Add chicken, cover and refrigerate for at least 6 hours and up to 1 day.

  • Meanwhile, to prepare sauce: Puree pineapple juice and pineapple in a blender until smooth. Transfer to a medium saucepan and add tamari, brown sugar, garlic, scallion, ginger, shallot and vinegar. Bring to a boil over medium-high heat; cook, stirring occasionally, until reduced by half, 8 to 10 minutes.

  • Position rack in upper third of oven; preheat to 425 degrees F. Line a rimmed baking sheet with foil.

  • Remove the chicken from the marinade and pat dry with paper towels. (Discard the marinade.) Place on the prepared pan. Bake until an instead-read thermometer inserted in the thickest part without touching bone registers 160 degrees F, about 25 minutes. Brush with 2 tablespoons of the sauce. Increase oven temperature to broil. Broil on high until charred in spots, 2 to 3 minutes.


To make ahead: Brine chicken (Step 1) for up to 1 day.

Nutrition Facts

358 calories; 19.6 g total fat; 5.7 g saturated fat; 173 mg cholesterol; 777 mg sodium. 390 mg potassium; 10.8 g carbohydrates; 0.2 g fiber; 8 g sugar; 32.3 g protein; 105 IU vitamin a iu; 7 mg vitamin c; 12 mcg folate; 25 mg calcium; 2 mg iron; 34 mg magnesium; 5 g added sugar;