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Huli Huli Chicken

Sheldon Simeon's Huli Huli Chicken + Huli Huli Chicken Salad
Sheldon Simeon's Huli Huli Chicken + Huli Huli Chicken SaladNathan Congleton / TODAY
Cook Time:
45 mins
Prep Time:
30 mins

Chef notes


Get two delicious recipes out of just one chicken. I always love when you can make something great with leftovers. 

Technique tip: Peel ginger using a spoon. Use the edge of the spoon to gently scrape the skin off the outside of the ginger root.


  • 2 quarts cold water
  • 2 cups soy sauce
  • 1 tablespoon sesame oil
  • 4 cloves garlic, minced
  • 2 tablespoon grated fresh ginger
  • 2 whole chickens, backbones removed and butterflied
  • cups pineapple juice
  • 1/4 cup packed light brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 1/4 cup rice vinegar
  • 4 cloves garlic, minced
  • 3 tablespoons grated fresh ginger
  • 1 teaspoon sriracha


For the chicken:

To make the brine, combine the water and soy sauce in a large bowl. Heat oil in large saucepan over medium-high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir into soy sauce mixture. Add chicken and refrigerate, covered, for at least 8 hours.

For the glaze:

Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger and Sriracha in a saucepan and bring to a boil over high heat. Reduce heat to medium and simmer until thick and syrupy, 25 to 30 minutes. Reserve 5 tablespoon of sauce for latter recipe (TKTK link to Huli Huli Chicken Salad).

Position the oven rack 8 inches from the flame/coil and turn broiler to high. Fit a deep roasting pan with a rack. Arrange the chickens in the roasting pan, breast up, on the rack.

Place the pan in the oven, being sure to leave the oven door slightly ajar. Check bird in 10 minutes. If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up. Cook 12 to 15 minutes or until the internal temperature reaches 145°F. Flip bird back over to skin side up. Using a basting brush baste chicken with glaze. Continue to cook, basting often, until internal temperature is 165°F and the juices must run clear. Transfer chicken to a platter and cover loosely with foil.

Let rest for 10 minutes before serving.