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This recipe needs to brine for 24 - 48 hours before cooking.
Mix water, salt, pineapple juice, Mango balsamic, molasses, garlic juice and onion juice together with a whisk to dissolve the salt and refrigerate overnight. Add chicken pieces and brine for a minimum of 24 hours or up to 48 hours. Remove from brine and pat dry. Rub all over with dry rub mixture.
Prepare a hot grill for direct and indirect cooking. Place rubbed chicken skin side down onto direct side and cook for several minutes. Turn over onto bones and cook for 5 -7 additional minutes. Move chicken to indirect side, bone side down, cover and cook for 15 minutes or until an internal temperature of 165 degrees is achieved. Remove from grill, let rest five minutes and serve with Huli Huli Sauce.
Mix all ingredients together well.
Place all ingredients into a saucepan and bring to a simmer. Cook until slightly thickened - 20 minutes.
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