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.
HULI-HULI ROASTED CHICKEN WITH LIME-HONEY GLAZE
- 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 1 1/2 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 😉