Page 137 - Barbecue Chicken Made Easy

Huli-Huli Teriyaki Brinerade And Sauce
In 1955 Ernest Morgado cooked up a big batch of chicken for a farmer's group in Hawaii. It had been marinated in his take on the classic Japanese teriyaki sauce, and painted with the sauce on the grill. It was such a hit that, by the time he died, it had become a signature dish beloved throughout Hawaii, served mostly by shade tree cooks from roadside stands, parking lots, and parks at fundraisers. Drive around Oahu and if you see smoke rising and smell something sweet, it is likely Huli-Huli chicken. The locals keep napkins in their glove compartments just in case.
Rather than turn scores of chicken pieces one by one when he was catering an event, Morgado sandwiched the meat between two mesh grates, and, with the help of an assistant, flipped the whole contraption. Sort of Hawaiian rotisserie. When it was time to turn,