Directions: 

Chicken: In a bowl, whisk together the marinade and oil, set aside. Cut chicken in half, remove the backbone and place chicken in a gallon ziploc bag with marinade mix. Marinade chicken anywhere from 6-12 hours in the refrigerator. 

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Remove chicken from marinade, set bag with marinade aside. DONT THROW AWAY THE MARINADE! Sprinkle chicken generously with Montreal Chicken Seasoning. Place on a medium heat BBQ Grill. Turn every 2-3 minutes, using half of your marinade to baste as you turn. Cook chicken 14-16 minutes total making sure the dark meat is done (temp 155 F). Remove chicken and let stand for 5 minutes.

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Huli Huli Glaze: While chicken is resting take all remaining marinade and put it in a small sauce pot on medium heat. Bring to a slow boil. Skim any impurities from the top of the sauce. In a measuring cup mix the corn starch and water and stir until smooth. Slowly whisk a small amount of corn starch mixture to the sauce and let simmer for 2 minutes to test desired thickness. If sauce is too thin, repeat the process. If sauce is too thick, add a few tablespoons of water at a time until it reaches the desired consistency.

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To Serve: Cut grilled chicken into quarters, top with glaze and sliced green onions if desired, and serve with your favorite summer sides! It goes very well with our White BBQ Potato Salad. 

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