I used boneless, skinless chicken thighs but you can use any chicken pieces you want.
4 tbsp. Morton Kosher Salt
1 cup pineapple juice
1 cup hot water
3 cups ice cold water
2 tbsp. Republic of Tea U-Matcha Ginger
1/2 tsp. Korean Chili Flake**
2 cups pineapple juice
1 tsp. Republic of Tea U-Matcha Ginger
3 tbsp. dark brown sugar
2 tbsp. soy sauce
1/2 tsp. Wasabi powder
1/8 tsp. white pepper
Salt to taste
Water as needed
Place the salt, hot water and tea in a small saucepan and gently heat and whisk until the salt has dissolved and the tea has been incorporated into the water. Do not bring to a boil, heat just enough to dissolved the salt.
Pour hot salted water into a large bowl and add the remaining ingredients, mix completely.
At this point the liquid should be cool. Make sure it’s cool before you add the chicken.
Let brine for 4 hours.
In a medium skillet combine all ingredients over medium heat. (I like to use a skillet because the larger surface area will reduce the sauce quicker. But i also means you’ll have to pay more attention so it doesn’t burn.
Reduce the juice, stirring frequently, until the sauce is thick and the color of cola. You should end up with about a half a cup of glaze.
Grill your chicken and glaze a couple of minutes before it’s done.
**Don’t over use the chili flakes. All you want is to add a little, very little taste of the chili. Use too much and you will destroy the delicate flavor of the tea.