My family was living in Hawaii when I was 4-years-old. My Dad, who was in the Navy, was stationed at this small base northwest of Honolulu (not Pearl Harbor). My first solid memories were from Hawaii.
And here's one of them: Huli Huli chicken fundraisers. Click here for a history of Huli Huli chicken (from the obituary of the inventor--a Navy man--from 2002). I vaguely remember driving up to a large dirt/gravel parking lot, perhaps at a church or a high school. And you'd see row-after-row of rotisserie-like skewers, all covered with chickens, as well as large metal trash cans to hold the marinade (this was in the '70s, well before plastic trash cans, apparently), and folks using cotton mops to slop on the marinade on the skewers.
My Dad mentioned to me once that the chickens would be sold whole for just a few dollars (I think he said $5, but I could be wrong), and they'd be wrapped for you in newspaper!
Click here about a modern-day operation on Oahu.
That's my sister's handwriting, circa 1995 or so (she was still in high school). I didn't photograph the back of the card, but suffice it to say that the back merely says to cook the chicken.
Since the chicken is taking up so much space in the bag, a little marinade will go a long way in the zip-top baggie.
I will allow this to sit in my fridge for TWO DAYS, flipping the bag about every 12 hours.
Another option is to slow bake the chicken, then throw it on the grill. I don't have a rigid cooking time, or even a rigid cooking temperature. Let's call it 350F for 1 hour. Then give it about 5 minutes on each side on a NASA-hot grill (to coin an awesome Alton Brown term). Baste it with more marinade, if you wish.
Looks WONDERUL, doesn't it? DO NOT be alarmed if you cut into your Huli Huli chicken and you see pink nearest the surface...this is the marinade penetrating the meat! Trust me, it's a good thing. So long as it isn't pink next to the bones, you're golden!
Eat Well. Be Well.