Directions:
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1512.79 Kcal (6334 kJ) | ||
| Calories from fat | 866.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 96.23g | 148% | |
|---|---|---|---|
| Cholesterol | 544.2mg | 181% | |
| Sodium | 6563.97mg | 273% | |
| Potassium | 1500.45mg | 32% | |
| Total Carbs | 34.39g | 11% | |
| Sugars | 21.2g | 85% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 122.34g | 245% | |
| Vitamin C | 28.2mg | 47% | |
| Iron | 8.5mg | 47% | |
| Calcium | 151.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 133.09 Kcal (557 kJ) | ||
| Calories from fat | 76.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.47g | 148% | |
|---|---|---|---|
| Cholesterol | 47.88mg | 181% | |
| Sodium | 577.46mg | 273% | |
| Potassium | 132mg | 32% | |
| Total Carbs | 3.03g | 11% | |
| Sugars | 1.87g | 85% | |
| Dietary Fiber | 0.21g | 9% | |
| Protein | 10.76g | 245% | |
| Vitamin C | 2.5mg | 47% | |
| Iron | 0.7mg | 47% | |
| Calcium | 13.3mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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