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"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.

EatingWell Magazine, January/February 2019; updated January 2023


Read the full recipe after the video.

Recipe Summary

35 mins
6 hrs 45 mins




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

1 thigh
358 calories; protein 32.3g; carbohydrates 10.8g; dietary fiber 0.2g; sugars 8.1g; fat 19.6g; saturated fat 5.7g; cholesterol 172.8mg; vitamin a iu 105.3IU; vitamin c 6.6mg; folate 12.3mcg; calcium 25mg; iron 2.1mg; magnesium 34mg; potassium 390mg; sodium 777.3mg; added sugar 5g.

4 1/2 medium-fat protein, 1/2 other carbohydrate