Huli-Huli Chicken at Belles
Head chef and co-founder of Belles Hot Chicken, Morgan McGlone, is revisiting his Polynesian roots for a two-week luau across across all Belles locations.
Huli-huli, which directly translates to “flip-flip”, is a Hawaiian specialty – spatchcock marinated in sweet brine, floured, then roasted over charcoal. McGlone’s version, of course, will be deep-fried.
And for the first time ever, Belles will serve a whole chicken. It’ll be butterflied and basted in a brown sugar, pineapple juice and ginger brine, alongside pineapple slaw and four soft, sweet Hawaiian rolls ($42).
There’ll also be a new hybrid cocktail, the Pina Colada Old Fashioned ($14), made with a three-week infusion of dark rum and brûléed pineapple chunks and served over coconut-water ice blocks.
Huli-huli chicken will be available daily until sold out. Groups of eight or more can book here.