I never knew what huli-huli was. It sounded interesting and I decided to give it a try from A Taste of Hawaii cookbook by Jean-Marie Josselin. He mentioned in the cookbook that huli-huli is the ancient Hawaiian method of roasting on a spit. Of course I don’t have any spit here and oven is always a good substitution.
I like making roasted chicken anyway, because really, there isn’t much work on my part. The oven does majority of the work This huli-huli roasted chicken is so delicious. I like the lime-honey glaze on the skin of the chicken. I was so tempted to eat the skin, but I was really good and only eat a little bit, I swear, just a little bit The meat is so tender and flavorful. Placing the garlic and thyme underneath the skin really flavored up the roasted chicken.
- 1 whole chicken (about 2-3 lbs)
- Salt and pepper
- 4 sprigs fresh thyme
- 2 garlic cloves, sliced thinly
- 1 cup honey
- 1 cup dark soy sauce
- 1 cup lime juice
- 3 tsp light brown sugar
- Preheat your oven to 350 F
- Season the inside of the chicken with salt and pepper. Place the thyme and garlic under the skin on the breast
- Combine the honey, soy sauce, lime juice, and brown sugar; stir until the brown sugar is dissolved
- Place the whole chicken on a roasting pan. Pour in a cup of water underneath the roasting pan and bake the chicken for the next 1½ to 2 hours or until the chicken is cooked through and you can easily pull the meat off the bone. You need to brush the chicken with the glaze every 10-15 minutes throughout the cooking
- Let the chicken rest for 10 minutes before carving and sink you teeth in