Huli Huli Chicken

Instructions

Huli Huli means “turn turn” in Hawaiian — traditionally, the chicken is turned often over the grill so it stays juicy while the marinade caramelises and chars beautifully.

The pineapple in the marinade helps tenderise the chicken, while the sweet, smoky, tropical flavours make this a great family BBQ dish.

Serve with tropical fried rice, grilled pineapple, or a Hawaiian mac salad (recipes on this page).

Ingredients

  • 1 whole chicken, spatchcocked (butterflied) 
  • 1 cup Huli Huli BBQ marinade 
  • Salt, or Huli Huli chicken rub

Marinate the Chicken

  1. Pat the chicken dry with kitchen paper. 
  2. Season lightly with salt or chicken rub. 
  3. Brush the chicken generously all over with the Huli Huli marinade. 
  4. Cover and refrigerate for at least 4 hours, ideally overnight.

BBQ Method

  1. Heat the BBQ to medium-high heat. 
  2. Place the chicken skin-side down first. 
  3. Cook for 35–40 minutes total, turning every 3–4 minutes. 
  4. Brush with extra marinade each time you turn the chicken. 
  5. Cook until the chicken is nicely charred and the thickest part reaches 75°C. 

Rest for 5 minutes before carving and serving.

Oven Method

  1. Preheat the oven to 180°C fan (200°C conventional). 
  2. Place the chicken on a tray or rack. 
  3. Roast for 35–40 minutes, turning and basting a few times during cooking. 
  4. Finish under the grill for a few minutes if you want extra caramelisation. 

Rest for 5 minutes before serving.

Simple Tips

  • Frequent turning keeps the chicken juicy. 
  • Don’t baste during the final few minutes if the marinade contains lots of sugar — it can burn quickly. 
  • Leftovers are great in wraps, rice bowls, or sandwiches.

Search Products