Ingredients
- Brine:
- 1 quart water
- 1/4 cup pineapple juice CONCENTRATE
- 3/4 cup soy sauce
- 1 tablespoon ginger juice or 1 tablespoon fresh grated ginger
- 1 chicken split in half
- Glaze:
- 1/4 cup pineapple juice CONCENTRATE
- 1/4 cup dark Karo syrup or honey
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1/4 cup rice wine vinegar
- 1/4 cup dark rum
- 1 teaspoon garlic powder
- 1 teaspoon Asian chili paste or hot sauce
- 1 teaspoon ginger juice or 1 teaspoon fresh grated ginger
Directions
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Brine:
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Combine the water, juice, soy sauce and ginger in a bowl or cup. Clean and half the chicken.
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Place chicken in a large baggie inside of a bowl or pot and pour in brine. Seal the baggie and let chicken marinate for 2-6 hours turning the baggie over every couple of hours.
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DO NOT marinate chicken any longer than 8 hours or it will be too salty.
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Glaze:
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Combine all ingredients in a sauce pan and boil, stirring often, over medium high heat until you have one cup of glaze. This should take about 10 –15 minutes.
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Remove the chicken from the brine, drain and pat dry. Discard brine.
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Turn gas grill to high. Put a couple of handfuls of mesquite chips in a foil packet, puncture packet several times with a fork and place it on the grill. As soon as the packet starts smoking turn the grill to medium ( 400 –450 degrees) and put the chicken on the grill skin side up. Cover and cook for 20 minutes.
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Turn chicken over, cover and cook skin side down for 10-15 minutes or until a thermometer inserted in the thickest part of the thigh reads 170 degrees. .
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Turn the heat down to medium- low and paint one side of the chicken with glaze, flip and grill for 3-5 minutes. Paint the other side, flip and grill for 3-5 minutes. Remove from grill and serve with left over glaze.