Hawaiian Barbequed "Huli-Huli" Chicken

Ingredients

• •4 chicken leg quarters
• •1 tsp asian chili-garlic sauce
• •1 tbsp ginger
• •4 garlic cloves
• •¼ cup ketchup
• •¼ cup brown sugar
• •2 cups pineapple juice
• •3 tbsp rice vinegar
• •½ cup soy sauce
• •1 gallon water

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Method

From foodista.com — read the original

1. 1Combine 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).
2. 2Remove the chicken from the brine and dry with paper towels. Make the glaze: In a saucepan combine the glaze ingredients.
3. 3Bring 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.
4. 4Set 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.
5. 5Add the chicken pieces, skin-side up and immediately reduce the heat to medium-low.
6. 6Cover and grill until the chicken is well-browned on one side about 25 minutes (checking occasionally for flare-ups.)
7. 7Flip the chicken and continue to cook until the skin is browned and crisp and the internal temperature reaches 170 degrees, approximately another 25 minutes.
8. 8Remove the chicken from the grill and brush with the glaze.
9. 9Serve the chicken, along with the remaining glaze.