Name: Island Chicken
Ingredients: 3 lbs chicken legs, thighs, wings & mini legs; MARINADE; Pineapple juice, 1 jar; 1/2 c sesame oil; 1/2 c canola oil; 1 onion chopped; 4 cloves garlic, smashed; 1 inch sliced ginger; 1/4 c fish sauce; 1/4 c Worcestershire sauce; 1 c balsamic; 2 tbs salt; GLAZE; 1/2 onion sliced; 1/2 green bell pepper, seeded and sliced; 1 inch ginger, sliced; 2 garlic cloves, smashed; 2 tbs coconut aminos; 1/2 c plum sauce; 1 tsp salt; 2 tbs Sriracha; 2 tbs chili garlic (Sambal); 2 tbs sesame oil

Instructions

Combine marinade ingredients in a large non-reactive bowl. Add chicken to marinade and cover. Refrigerate overnight.
Preheat grill to 375 F, or medium-high heat.
As the grill is preheating remove chicken from marinade and pay dry with paper towels. Grill chicken, for 25 minutes or until cooked thoroughly, between 160 - 170 F - whatever you're comfortable with.
Glaze
Meanwhile over medium high heat, in a small pot, sauté onion, green bell pepper, ginger and garlic cloves for 2-3 minutes. Add the rest of the glaze ingredients. Bring to a boil and then reduce the temperature until the glaze simmers. Simmer for 10 minutes then take out (or strain out) the vegetables. Sauce should have thickened a bit. In the last few minutes of grilling the chicken, use the glaze by brushing it on one side of the chicken, rotate, then glaze the other side. Rotate again after a minute or so, until crispy but not too charred.
Allow chicken to rest 10 minutes, covered with foil, before eating. Serve with more hot sauce, rice and fresh-cut pineapple if desired.