• 5 pounds chicken pieces (whole legs or thighs preferred)
• 1/3 cup ketchup
• 1/3 cup shoyu (can use low-sodium)
• 1/2 cup brown sugar
• 3 tablespoons sherry
• 1-inch piece ginger, peeled and crushed
• 1 clove garlic, peeled and crushed

Place chicken pieces on rotisserie spit or arrange on top of grill or in broiler pan. Grill over gas or coals or broil in oven for 20 minutes (if grilling flat, or broiling in oven, turn chicken halfway through cooking time).

Meanwhile, combine sauce ingredients, baste chicken liberally after 20 minutes cooking time and frequently during a final 20 minutes of cooking time. (Again, if grilling flat or broiling in oven, turn chicken halfway through cooking time.) Makes 6 servings.

• Per serving: 640 calories, 36 g. fat, 10 g saturated fat, 215 mg cholesterol, greater than 1200 mg sodium, 22 g carbohydrates, 0 fiber, 20 g sugar, 53 g protein

From Mililani High School 2004 Project Graduation cookbook

Sweet and Sour Grilled Pork Roast

• 2 to 3 pounds boneless pork loin roast
• 1 cup brown sugar
• 3/4 cup teriyaki sauce
• 3/4 cup dry red wine
• 3/4 cup chili sauce
• 1/2 teaspoon ground cloves
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder

Place roast in large self-sealing bag; add rest of ingredients. Seal bag and agitate gently to mix marinade thoroughly. Refrigerate 8 hours, or overnight, turning occasionally. Prepare a medium-hot banked fire in covered grill. Remove roast from marinade; reserve marinade in small bowl for basting. Follow grill instructions to place roasts securely on spit. Turn on rotisserie and grill roast over indirect heat for 45 minutes to 1 1/4 hours, until internal temperature reads 150 to 155 degrees. Brush frequently with reserved marinade during last 15 to 20 minutes. Let roast stand 10 minutes; slice. Makes 8 to 10 servings.

• Per serving: 310 calories, 7 g fat, 75 mg cholesterol, 30 g protein, 29 g carbohydrates, 0 fiber, 1,090 mg sodium, 16 percent calories from fat

From the National Pork Board

Southwestern Pork Tenderloin

• 5 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 2 garlic cloves, crushed
• 1 tablespoon vegetable oil
• 2 whole pork tenderloins, about 1 1/2 pounds

In small bowl, mix all ingredients except pork. Rub mixture over tenderloins. Cover, refrigerate 2 to 24 hours. Follow grill instructions to place roasts securely on spit. Turn on rotisserie, grill roast over indirect heat about 30 minutes or until internal temperature reads 155 to 160 degrees. Use oven mitts to remove from spit. Slice. Makes 6 servings.

• Per serving: 170 calories, 7 g fat, 75 mg cholesterol, 24 g protein, 3 g carbohydrates, 0 fiber, 80 mg sodium, 29 percent calories from fat.

From the National Pork Board.

Garlic-Lemon Rotisserie Chicken

• 1 3 1/2 - to 4-pound chicken
• 1 head garlic, cut in half
• 1 lemon, cut in half
• 1 tablespoon olive oil

Rub

• 2 teaspoons sea salt
• 2 teaspoons sweet paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon freshly ground pepper

Set up grill for rotisserie cooking and preheat to high. Remove any fat in chicken cavity; wash inside and out, and blot dry. Rub chicken all over with half of garlic, then with half of lemon. Mix ingredients for rub together. Sprinkle some rub into chicken, and place remaining garlic and lemon halves inside. Truss chicken, brush outside with oil, and rub with remaining spice mix. Thread chicken onto spit and secure. Cook chicken until skin is crisp and a deep golden brown and meat is cooked through, 1 1/4 to 1 1/2 hours. When cooked, internal temperature in thigh will be 175 degrees. Transfer chicken to a platter; let rest for 5 minutes, untruss. Carve. Makes 4 servings.

• Per serving: 625 calories, 44 g fat, 247 mg cholesterol, 51 g protein, 3 g carbohydrates, 1 g fiber, 1,134 mg sodium, 65 percent calories from fat