Huli Huli Chicken
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Huli Huli Chicken is a Hawaiian dish perfectly suited for warm-weather grilling, which we’re still able to do here in Texas (or should I say finally able to do, since it feels like it rained most of the summer?). But if the weather isn’t cooperating or if you just don’t have access to a grill, this recipe is just as good roasted. I like to marinade mine first thing in the morning so it’s ready to go come dinnertime, but you can also prep it the night before if you have to. This pairs well with cauliflower rice and roasted vegetables like broccoli, especially because you can prep them in a separate dish and roast them at the same time as the chicken (cooking times for the veggies will vary depending on what veggie you choose). You might notice that this recipe calls for the somewhat uncommon measurement of 1/6 cup ketchup. I’ve had some questions about my more unusual measurements in the past, so I thought I’d start addressing them in the recipes. I know they can throw you if you’ve never seen them before, but in this case, 1/6 cup is pretty straightforward. To measure 1/6 cup, I simply fill a 1/3 cup measure halfway. That’s the easiest way to do it, but 1/6 cup is also about equal to 2 2/3 tablespoons, which is easiest to measure as 2 tablespoons and 2 teaspoons. I know, that’s more math than we generally want to do while we’re cooking. And honestly, the recipe wouldn’t suffer too much if you did 1/4 cup instead, which is the nearest more standard measurement… but I really like ketchup. It gives the aminos and pineapple flavors a really nice depth without screaming “ketchup!” with every bite. In fact, this marinade has made Huli Huli Chicken one of my go-tos any time I have a whole chicken on hand or see them go on sale. It’s just so simple to throw together!
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Huli Huli Chicken
Ingredients
- 1 3-pound chicken spatchcocked
- 1/2 cup pineapple juice
- 1/4 cup coconut aminos
- 1/4 cup maple sugar
- 1/6 cup ketchup
- 1/8 cup chicken broth
- 1/8 teaspoon mustard
- 2 cloves garlic minced
- 2 whole green onion chopped
- 1 1-inch piece ginger peeled and grated
Equipment
Instructions
- After spatchcocking your chicken, combine all ingredients in a large dish or freezer bag and marinate for 6-10 hours.
- Preheat the oven to 425 degrees F.
- Place the chicken with the skin facing up in a large roasting pan.
- Roast 30-40 minutes, basting with the marinade every 10 minutes and turning once halfway through, until the skin is browned and crispy and the chicken is cooked through.