Page 165 - Barbecue Chicken Made Easy

Ingredients
2 cups Huli-Huli Teriyaki Brinerade And Sauce 1 (3 to 4 pound) chicken
Method
1| Marinate. Make the sauce as directed above. Pour 1 cup, not all of it, into a large bowl, or a large zipper bag. Cut the chicken into quarters, and skin on or off is your choice. Add to the bag and marinate in the fridge for at least 3 hours, as long as 24 hours. As you can see in the section above on marinades and binerades, only the salt penetrates but the rest can flavor the surface. The fun part of this recipe is that the Huli-Huli sauce contains a lot of soy sauce, which is salty, so some of this brinerade will penetrate.
2| Make the glaze. Pour the remaining cup of brinerade into a sauce pan and bring it to a boil, then back off to a simmer. Keep simmering until it reduces to about one quarter of its original volume and you have a fairly thick sauce for glazing.
3| Fire up. Set up the grill for 2-zone cooking and preheat it so the indirect side is about 225°F.
4| Cook. Roast the chicken with the lid down on the indirect side of the grill. Huli it (turn it frequently) and watch carefully so the sugar in the marinade doesn't blacken.
5| Glaze over. Take the meat's temp, and as it approaches 145°F, move the meat over the direct heat, lid up, skin side down to crisp the skin or the meat. Flip every minute or two to make sure it is not burning. When the white meat is 150°F move it back to the indirect side, paint both sides with the glaze, close the lid, flip, paint, close, until you hit 160°F and you're ready for your luau.