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Serves 4-6

Split chicken halves are whole chickens that have been split in two through the breastbone. Lee Kum Kee Tabletop Soy sauce is our favorite brand of supermakert soy sauce.

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  • Chicken
  • 2 qts. Water
  • 2 cups soy sauce
  • 1 Tbsp. Vegetable oil
  • 6 garlic cloves, minced
  • 1 Tbsp. Fresh ginger, grated
  • 4 split chicken halves, about 8 pounds total
  • Glaze
  • 3 (6 oz.) cans pineapple juice
  • 1/4 cup packed light brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 1/4 cup rice vinegar
  • 4 garlic cloves, minced
  • 2 Tsp. Asian chili-garlic sauce
  • 2 cups wood chips, soaked for 15 minutes


Servings 4


Step 1

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, bout 30 seconds. Stir into soy sauce mixture. Add chicken and refrigerate, covered, for at least 1 hour or up to 8 hours.
Make Glaze Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili-garlic sauce in empty saucepan and bring to boil. Reduce heat to medium and simmer until thick and syrupy (you should have about 1 cup), 20 – 2 minutes.
Prep Grill Seal wood chips in foil packet and cut vent holes in top. Open bottom vents on grill. Light up 75 coals. When coals are covered with fine gray ash, spread evenly over bottom of grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered with lid vent halfway open, until wood chips begin to smoke heavily, about 5 minutes. For gas grill, place the foil packet directly on primary burner. Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes. Turn all burners to medium-low. Scrape and oil cooking grate.
Grill Chicken Remove chicken from brine and pat dry with paper towels. Arrange chicken skin side up on grill, do not place chicken directly above foil packet. Grill covered, until chicken is well browned on bottom and meat registers a 120º, 25- 30 minutes. Flip chicken skin side down and continue to grill, covered, until skin is well browned and crisp and thigh meat registers 170º or 175º. Transfer chicken to platter, brush with half the glaze and let rest 5 minutes at table.

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