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I like to cook chicken over charcoal, and I often use a marinade I picked up from a girlfriend's mother, of all people. Get a can of chunk pineapple and pour the juice into a bowl, and then toss in some soy sauce and a little cooking oil (just to give it some body). Marinate the chicken in that, all day if you can. Then you slice up the chicken and put it on skewers with the pineapple chunks you saved. You can add whatever else to the skewers also, mushrooms, peppers, cherry tomatoes, whatever you have around.
Make a spice paste. I lean toward SEAsian flavors. Garlic, ginger, cilantro root/stems, chilies, black/white pepper, coriander seed, cumin seed, fish sauce, lime zest, lime juice, etc.
Slather yardbird pieces in the paste, in a large ziplock. Note that legs and thighs taste better and grill better. Much more flavorful and forgiving than white breast meat.
Add enough cultured buttermilk to heavily coat and massage everything in the ziplock. Marinate 1-12 hours.
Rinse off and pat as dry as possible with paper towels. Smooth out skin as needed. Thinly film skin with olive oil to eliminate water and promote skin rendering/crisping.
Cook/smoke using high temp live fire indirect heat. Lump hardwood charcoal and/or hardwood splits. Run cook 350-450°F until internal temp hits 165°F. Carefully crisp skin over direct heat if needed.
Glaze if desired. Teriyaki. Soy-Orange Marmalade with garlic & ginger. Whatever you like.