First you need a stock. Take 2 quarts of water and add a mirepoix. 1 cup of onions 1 cup of carrots 1 cup of celery Also add 1 cup of portabella mushrooms. Next add 1 cup of rice wine vinegar 4 oz of sherry wine 4 oz of pickle juice 4 oz of low sodium soy sauce 1 oz of balsamic vinegar 1/2 cup of sliced ginger 1/2 cup of garlic cloves 1 oz of red wine. Cabernet Sauvignon or Merlot work best. 1 cup of brown sugar Let this simmer and reduce by half. After it reduces by half, let it cool and use this to brine your chicken 12 to 24 hours. (Thighs are recommended) After it has marinated, rub the chicken with a mixture of salt, black pepper, and chili powder. Throw it on the grill and cook 3/4th's of the way. In the meantime, take the leftover brine and strain into a pan over medium-high heat. Make a 1/3 quart mixture of equal parts of rice wine vinegar, soy sauce, and pickle juice. Add roughly 3 ounces to the brine at a time and let it reduce. After it reduces, take the chicken off of the grill and add it into the liquid to finish cooking and add the rest of your mixture to reduce again. If it is a little bit bitter, add brown sugar little by little until you get the sweetness that you like. Reduce until it is thick like syrup. If any of you try this out, let me know what you thought of it.