Hawaiian Barbequed "Huli-Huli" Chicken

Ingredients

For the brine:

2 quarts (8 c.) water

2 c. soy sauce

6 garlic cloves minced (I used a microplane grater)

1 T. grated fresh ginger

1/2 c. packed light brown sugar

4-6 chicken leg quarters, trimmed of excess fat and skin

For the glaze:

3 (6 oz.) cans pineapple juice

1/4 c. packed light brown sugar

1/4 c. soy sauce

1/4 c. ketchup

3 T. rice vinegar

4 garlic cloves minced

1 T. grated fresh ginger

1-2 t. Asian chili-garlic sauce (depending on how spicy you want it)

Preparation

Brine the chicken: Combine all of the ingredients for the brine in a large bowl or pot. Submerge the chicken in the brine, cover and refrigerate anywhere from 1 hour but no longer than 8 hours (or the chicken with be too salty). Remove the chicken from the brine and dry with paper towels.

Make the glaze: In a saucepan combine the glaze ingredients. Bring to a simmer over medium-high heat, reduce heat to medium and continue to simmer until the glaze is reduced to about 1 cup, this can take anywhere from about 25-45 minutes. Set aside to cool until ready to use.

Grill the chicken: Preheat your grill on high heat for about 15 minutes. Scrape clean and oil the grill grate. Add the chicken pieces, skin-side up and immediately reduce the heat to medium-low. Cover and grill until the chicken is well-browned on one side about 25 minutes (checking occasionally for flare-ups.) Flip the chicken and continue to cook until the skin is browned and crisp and the internal temperature reaches 170 degrees, approximately another 25 minutes. Remove the chicken from the grill and brush with the glaze. Serve the chicken, along with the remaining glaze.