Nothing beats chicken on the grill in the summertime. Whether it’s smoked, BBQed, or marinaded – you really can’t go wrong. It’s an easy dinner that doesn’t heat up the house. Have had this recipe dog-earred to try for a couple years now, but just never got around to it. Last week, I found myself with a few chicken leg quarters (thanks Dad!) so I figured it was the perfect opportunity to try it out.

The chicken is soaked in a soy-sauce brine for a few hours, then grilled and brushed with an uh-mazing pineapple juice based brine for the last 15 minutes or so of grilling. I changed a few aspects of the recipe – first off, using chicken pieces instead of a halved chicken. It’s what I had on hand, and it cuts down on cooking time. Win, win. Also, I don’t have a charcoal grill (a situation I need to remedy – nothing beats that flavor!), so I just made a packet of hickory chips that I smoked on the grill along with the chicken when it was cooking. If you didn’t want to go that route, you could probably add a drop or two of liquid smoke to the sauce to get a smokey effect.

We all really, really enjoyed it. Flavors we know and love, that are perfect for summer! This would be a great recipe to make for a crowd as well. Something a little more special than burgers & dogs! I served with a big bowl of Hawaiian macaroni salad and fresh pineapple wedges. I have reinvented the leftovers in a couple of different fun ways this week too, so stay tuned!