Pineapple-Ginger Huli-Style Rotisserie Chicken

Step by step

1. Set up a gas grill or outdoor rotisserie for indirect rotisserie cooking at 375–400°F. Place a drip pan beneath the spit path and preheat with the lid closed for 10–15 minutes. Steady indirect heat matters here: it renders the skin gradually while the rotation continually redistributes surface fat.
2. Pat the chicken very dry, including the cavity. Rub it all over with the neutral oil, then season inside and out with the CHILI LIME upgrade or the measured kosher salt and chili powder alternative. Tie the legs together and secure the wings close to the body with butcher’s twine; a compact shape rotates evenly and protects the wing tips from overcooking.
3. Center the chicken firmly on the rotisserie spit and tighten the forks. Rotate it by hand once before starting the motor to verify that it is balanced and clears both the grill and drip pan. Start the rotisserie, close the lid, and cook for 45 minutes without glazing.
4. Meanwhile, combine the pineapple juice, soy sauce, apple cider vinegar, brown sugar, ginger, garlic, and black pepper in a small saucepan. Boil over medium-high heat for 5–7 minutes, stirring occasionally, until reduced to about 1/3 cup and lightly syrupy. Divide the glaze between two bowls so the portion used on the partially cooked chicken never contaminates the final brushing portion.
5. After the chicken has rotated for 45 minutes, brush it lightly with glaze from the first bowl. Close the lid and continue cooking for 10 minutes, then brush again. Keep the grill near 375°F and watch for flare-ups—the glaze contains sugar, so it belongs at the end of cooking rather than over prolonged direct heat.
6. Continue rotating until the thickest part of the breast registers at least 160°F and the innermost thigh registers 170–175°F without the thermometer touching bone, typically 60–75 minutes total. If the skin darkens too quickly, lower the burners or shift the active heat farther from the bird; do not stop the rotation.
7. Turn off the rotisserie motor, remove the spit with heatproof gloves, and transfer the chicken to a board. Brush it with the reserved clean glaze, rest for 10 minutes, then confirm the breast has reached at least 165°F. Remove the spit and twine, carve, spoon over any clean remaining glaze, scatter with scallions, and serve. DUNZO!