Linda'S Huli Huli Chicken - cooking recipe

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)

Preparation

Split each chicken down the backbone, but leave attached at breast. Remove neck bone.
Rinse off chickens, and pat dry with paper towels. Set into a lg. plastic container.
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.
Pour marinade over chicken, then cover, and store in refrigerator.
Marinate split chickens for 20 minutes to 4 hours. (If you are short on time it is not absolutely necessary to marinate chicken).
During the marinating time, turn chickens often, to coat all areas of the chickens well.
Secure chickens on rotisserie and roast 60-80 minutes, basting often with the marinade while cooking.
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.
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.
Do not save the marinade, or serve over chicken!