Authentic Hawaiian Huli Huli Chicken

• Brine
• 2 quarts water
• 2 cups soy sauce
• 1 tablespoon vegetable oil
• 6 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 4 chicken halves (about 8 pounds total)
• Sauce
• 2 1/4 cups pineapple juice
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 4 garlic cloves, minced
• 2 tablespoons grated fresh ginger
• 2 teaspoons asian chili-garlic sauce (Sriracha Sauce)

1. Brine chicken: Combine water and soy sauce in large bowl. Heat oil in large saucepan over medium high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir in soy sauce mixture. Add chicken and refrigerate, covered, for at least one hour or up to eight hours, not longer cuz it will get salty.
2. glaze: Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili garlic sauce in empty saucepan and bring boil. Reduce heat to medium and simmer until thick and syrupy (you should have about one cup), 20 to 25 minutes.
3. Remove chicken from brine and pat dry with paper towels. Arrange chicken skin side up on grill. Grill until well browned not burned, now flip with skin side down, and brown skin until done. Transfer chicken to platter, brush with half of glaze,(other half for dipping) and let rest 5 minutes.

brine, water, soy sauce, vegetable oil, garlic, ginger, chicken, sauce, pineapple juice, brown sugar, soy sauce, ketchup, rice vinegar, garlic, ginger, asian chiligarlic

Taken from www.food.com/recipe/authentic-hawaiian-huli-huli-chicken-431305 (may not work)