• 4-6 chicken leg quarters, trimmed of excess fat and skin
  • 1-2 t. Asian chili-garlic sauce (depending on how spicy you want it)
  • 1 T. grated fresh ginger
  • • 4 Garlic Cloves
  • 1/4 c. ketchup
  • 1/4 c. packed light brown sugar
  • 2 cups Pineapple juice
  • 3 T. rice vinegar
  • 1/2 cup Soy sauce
  • 1 gallon Water

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Brine the chicken

Step 1

  • 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).
  • Length: 540 minutes

Step 2

  • 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.
  • Length: 60 minutes

Step 3

  • 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.
  • Length: 50 minutes

Step 4

  • Remove the chicken from the grill and brush with the glaze.

Step 5

  • Serve the chicken, along with the remaining glaze.