I'll have to try the soy-sauce marinade next time.
When I BBQ my chicken, I'll marinade the boneless breasts in teriyake sauce seasoned with garlic for about an hour prior to setting them on the grill.
Once on the grill (my bigass Weber), I turn them about every 5 minutes or so, lightly rubbing a seasoned BBQ sauce mixture on the tops before putting the lid back on (bottom vent wide open, top vent open about 25%, moderate heat) and do this for about 30+ minutes.
Dang...here I am having my morning coffee and craving BBQ chicken!
Here's the Cook's country recipe if you want to give it a try.
Hawaiian Huli Huli Chickenfrom Cook's Illustrated Summer Grilling 2011
Marinade:
2 quarts water
2 cups soy sauce
1 tablespoon vegetable oil plus extra for cooking grate
6 medium garlic cloves, minced or pressed
1 tablespoon grated fresh ginger
4 split chicken halves
Glaze
3 6-ounce cans pineapple juice
1/4 cup packed light brown sugar
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup rice vinegar
2 tablespoons grated fresh ginger
4 medium garlic cloves, pressed
2 teaspoons Siracha
2 cups wood chips, soaked in water for 15 minutes and sealed in a foil packet
For the chicken, heat the oil in a large saucepan over medium-high heat. Add garlic and ginger and cook, stirring constantly, until fragrant, 30 seconds). Combine the water and soy sauce in a zip top bag. Add the cooked aromatics and swish to combine. Add chicken and refrigerate for at least one hour and up to 8 hours.
To make the glaze, combine all the glaze ingredients in a medium saucepan and bring to a boil. With heat at medium, simmer glaze until thick and syrupy, 20-25 minutes.
Build a single-level fire on the grill. Place the foil packet directly on the coals. When coals are medium-hot, grill is ready. Clean grate.
Remove the chicken from the brine and pat dry with paper towels. Lay the chicken on the grill skin side up, but not right on top of the foil packet. Grill 20-25 minutes, until skin is nicely browned. Flip chicken and continue to grill, covered, another 20-25 more until internal temperature reaches 170-175.
Transfer the chicken to a plate, brush liberally with glaze and cover for 5 minutes. Serve the chicken with the remaining glaze on the side.
I added a third tablespoon of Siracha sauce and it still didn't seem spicy at all, next time may add more. But it sure did smell good when it was reducing on the oven. Also took much longer to reduce than the recipe states. I also built a two zone fire on the grill, one with coal, and the other no coals. Did not want the chicken directly over the coals. Also threw a couple chunks of Cherry wood on the coal for a little smoke. Did not have any Mesquite on hand. Gotta be carefull with Mesquite though, too much gives an off taste IMO.