Huli huli, Hawaiian for turn turn, describes the technique of continuously rotating chicken over an open flame while basting with a pineapple-ginger glaze until every surface is lacquered and caramelized. This huli huli chicken mix replicates that same sticky, sweet Hawaiian BBQ character on any backyard grill without the rotisserie.
Huli huli chicken was born in 1950s Hawaii when a local cook began selling pineapple-glazed rotisserie chicken at fundraisers, eventually becoming one of the most iconic roadside dishes in the islands. The name refers to the constant turning over an open flame; this mix delivers the same caramelized island flavor without the rotisserie, on any home grill.
Pineapple powder and brown sugar build a glaze that caramelizes quickly over direct heat; ginger cuts through the sweetness with a bright, warm snap; and sesame and coriander round the finish into something that tastes authentically Hawaiian.
2 lbs. boneless, skinless chicken breasts or thighs
Salt, to season
1 package Huli Huli Chicken Mix
3/4 cup water
1/3 cup honey
1/4 cup soy sauce
