Grilled Huli Huli Chicken

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1. 1Step 1: Pat the chicken very dry with paper towel. Place it breast-side down on a large plastic cutting board. Using very sharp kitchen shears, carefully snip along each side of the backbone until it is completely detached. With the breast side still facing down, use your hands to gently stretch open the rib cavity. Place the heel of your knife at the center of the wishbone and forcefully press down until the wishbone snaps and the breastplate cracks. Flip the chicken so it lays flat, breast side up – you have spatchcocked the chicken. For grilled huli huli chicken, take it one step further by slicing between the breasts to create two halves. Tuck the wing tips behind the breasts to ensure they don't burn as the chicken cooks.
2. 2Step 2: In a large bowl, whisk together the pineapple juice, brown sugar, ketchup (if using), and 2 tablespoons kosher salt. Transfer 1 cup of the brine to a small airtight container and reserve for basting. Place the halved chicken in a large bowl, airtight container, or resealable bag. Pour the remaining pineapple brine over top, submerging the chicken as much as possible. Cover or seal, then transfer to the refrigerator to brine for at least 12 hours and up to 48 hours.
3. 3Step 3: At least 60 minutes before grilling, take the brined chicken out of the refrigerator to allow it to come to room temperature. Remove the chicken from the brine, discard any excess brine, then use a paper towel to pat the chicken as dry as possible. Set aside. Preheat the grill and prep the huli huli sauce. Prepare your grill for indirect cooking, creating a zone of direct high heat and a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling.
4. 4Step 4: Add all listed ingredients for the sauce to a small saucepan over medium-high heat. Season with 1/2 teaspoon kosher salt and whisk to combine well. Once the huli huli sauce comes to a boil, reduce heat to medium-low. Simmer, stirring occasionally, for 20 minutes to reduce and thicken. Remove from the heat and set aside for serving.
5. 5Step 5: Place the chicken on the indirect heat side of the grill, breast side up, as close to the fire as possible without being over the direct heat. Close the grill lid. Cook the chicken, stopping to rotate it 180 degrees every 15 minutes. With each rotation, use a pastry brush to generously baste the surface of the chicken with the reserved pineapple brine from Step 2. The huli huli chicken is ready once an instant-read thermometer inserted in the thickest part of the breast (without hitting the bone) registers a temperature of 160 degrees F. Depending on the size of your chicken and the temperature of your grill, this could take as little as 30 minutes or up to 1 hour.
6. 6Step 6: Remove the huli huli chicken from the grill. Transfer to a large plate and set aside to rest for 5-10 minutes. Carryover heat will cause the internal temperature to continue to rise as it rests. The chicken is ready to serve once an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 165 degrees F.
7. 7Step 7: Carve the huli huli chicken as desired and serve immediately, drenched in huli huli sauce and paired with whatever sides you like. We like serving our huli huli chicken plate lunch-style, with white rice and Mom's Hawaiian mac salad.