Linda's Huli Huli Chicken

Huli huli means to turn over and over in Hawaiian, so no matter what method you choose to make this recipe, the key is to Huli Huli :) This chicken dish is tender and so DELICIOUS, and is a FAVORITE in my household. I hope you enjoy it as much as I do! Try it on pork or ribs, it's great also!!! Cooking time does not include marinating time.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 2 (2 -3 lb)  fryer chickens
• 3⁄4 cup soy sauce, reduced sodium works fine
• 1⁄2 cup lime juice
• 1⁄2 cup honey
• 1⁄3 cup brown sugar
• 3  tablespoons olive oil
• 3  garlic cloves, minced
• 3  tablespoons ketchup
• 2  tablespoons  fresh gingerroot, minced
• 1  teaspoon sambal oelek or 1  teaspoon  asian  chili paste
•  fresh ground black pepper, to taste
•  salt, to taste
• 1  teaspoon  sesame oil (optional)

Directions

1. Split each chicken down the backbone, but leave attached at breast. Remove neck bone.
2. Rinse off chickens, and pat dry with paper towels. Set into a lg. plastic container.
3. To make marinade, mix together soy sauce, lime juice, honey, brown sugar, oil, garlic, ketchup, gingerroot, sambal oelek or Asian chile paste, salt and pepper, and sesame oil if using.
4. Pour marinade over chicken, then cover, and store in refrigerator.
5. Marinate split chickens for 20 minutes to 4 hours. (If you are short on time it is not absolutely necessary to marinate chicken).
6. During the marinating time, turn chickens often, to coat all areas of the chickens well.
7. Secure chickens on rotisserie and roast 60-80 minutes, basting often with the marinade while cooking.
8. If you don't have a rotisserie, grill the chicken on a barbecue rack over med. coals, turning often for about 45 minutes Baste frequently with the marinade, flipping chicken often while cooking.
9. If you'd prefer, you can roast the chicken at 325, for 1 1/2 hrs., basting chicken often with the marinade, and flipping the chicken often while cooking.
10. Do not save the marinade, or serve over chicken!