Quick brined chicken grilled and glazed with a pineapple soy ginger bbq sauce. An easy family favorite chicken dish.
Cut chicken in half and remove the back bone.
In a large pot, bowl, or brining bucket, mix water, brown sugar, 1/2 cup kosher salt, and bay leaves. Stir until salt has dissolved. Make sure the water is cool before adding chicken.
Place chicken in brining liquid and refrigerate for 3-5 hours.
In a medium size sauce pan, add all of the huli huli sauce ingredients until smooth. Simmer over low heat until sauce mixture is reduced by 1/3. Remove from heat. Sauce can be made up to 2 weeks in advance and stored in refrigerator.
Place all of the rub ingredients in a small bowl and stir to combine.
Remove chicken from the brine and rinse well under cold water. Pat the chicken dry with a paper towel. Rub lightly with a bit of olive oil and sprinkle about half of the rub ingredients over all sides of the chicken. The chicken can be refrigerated overnight or until ready to use.
When ready to cook, place chicken halves on a hot grill. Turn the grill to low and off set the heat. Turning off a portion of the grill and cooking the chicken on that side, while the other sections of the grill are on med/high heat. Cook for 15 minutes per side or until the chicken has fulling cooked basting the last 10 minutes of grill time.
To cook in a smoker (which is amazing): Follow instructions for brining and making bbq sauce. Place each chicken half in a smoker heated to 225F degrees, breast side up. Smoke for approx. 45 minutes per side. Remove the chicken from the smoker and turn up the heat/flame of the smoker. Return chicken breast side up to the smoker and continue cooking until the internal temperature of the chicken breast reaches 165F degrees basting with bbq sauce every 5 minutes or so.