”Huli Huli” is Hawaiian for “Turn Turn.” Many recipes call for Huli Huli chicken to be done on a charcoal grill, but this recipe calls for a true rotisserie.
Why it works: As with Kalua Pork, slow roasting over indirect heat is the key to a succulent chicken. What does that textures look like? Imagine sitting on a beach with sandy hands holding a styrofoam box of takeout food. Once, you pop it open, everything in the box should be able to be picked up with chopsticks and dunked into a sauce.
A Note on Wood:
Hawaiians often use Kiawe charcoal for huli huli, which is almost impossible to find on the mainland outside of the west coast. Mesquite is an appropriate substitute.
Yield: 1 Chicken, 4-6 portions
Time: Marinade 6 hours, Cook time 2 hours
Pairing: Mac Salad, White rice
References:
Equipment:
Charcoal Grill
Spray bottle
Cutting board
Chef Knife
Ingredients:
1 Whole Chicken
½ cup shio koji paste (Sub: 4 cup blended pineapple meat , 1 tablespoons baking soda, ½ cup miso paste)
Baste
2 Table oyster sauce
¼ cup pineapple juice
¼ cup light brown sugar
4 ounce ginger
6 cloves garlic
2 table sesame oil
12 scallions
1 table cornstarch
Garlic salt
Oil
Dipping sauce
Aloha Shoyu (Yes, choosy Hawaiian moms always choose Aloha)
Rice Wine Vinegar
Pineapple Juice
Instructions:
Spatchcock chicken and break it down into two 2 half chickens. Rub each side down with koji or substitution.
Make the Baste: Combine oyster sauce, pineapple juice, brown sugar in a medium saucepan. Heat until sugar dissolves. Crush ginger, garlic, and scallions and reduce by half. Remove ginger, garlic, and scallions. Make slurry out of cornstarch and add to sauce. Season with garlic salt. Add to a spray bottle.
Add chickens to a rotisserie spit, keeping charcoal around 8-12 inches from chicken.
Shake Brine as corn starch will settle. Spray down chicken every 5 minutes. Allow chicken to cook for 45-60 minutes. Internal temp should be 165-180.
Remove chicken from spit, let rest for 5 minutes lightly covered aluminum, and carve. Meat should easily pull away from bone with fork.
Plating Instructions
Syrofoam box and plastic fork baby!
Date: 3/31/23
Tasting Notes:
I used the substitution method and allowed the chicken to come to room temp. I used a solo stove filled with charcoal that I used a chimney to start, placing a grill grate on top of the stove. The Coals were way too hot, and each side of the chicken scorched before I made the next turn. Discouraged, I put it in an aluminum half pan, and roasted it in the oven for 300 F. It was a bit dried out, and the char was still present. Definitely need to invest or make a rotisserie for this method. No faking it!
Date: 4/5/23
Tasting Notes: I used the substitution method again, but let the chicken marinate in ziplock bag for about 12 hours. I also used a baking sheet with shiny aluminum coating and an elevated rack. Convection roast at 300F, while basting and rotating every 15 minutes for an hour. Finally 15 was turning the oven to 350 F to crisp the skin. This method made the chicken much juicier than the high heat of the grill from last time, but the skin wasn’t as crispy as intended. Also, the smokiness wasn’t as prevalent as wanted. Make sure to add the liquid smoke to the marinate.
Photo:
Tasting Notes:
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