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1
Prepare Gas or Charcoal Grill.
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2
While grill heats, dissolve salt and sugar in 11/2 quarts cold water. Submerge chicken in brine, cover, and refrigerate for at least 30 minutes or up to 1 hour. Remove chicken from brine and pat dry with paper towels. Combine milk powder and pepper in bowl.
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3
Sprinkle half of milk powder mixture over 1 side of chicken. Lightly spray coated side of chicken with oil spray until milk powder is moistened. Flip chicken and sprinkle remaining milk powder mixture over second side. Lightly spray with oil spray.
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4
Place chicken, skinned side down, over hotter part of grill and cook until browned on first side, 2 to 2 1/2 minutes. Flip chicken, brush with 2 tablespoons glaze, and cook until browned on second side, 2 to 2 1/2 minutes. Flip chicken, move to cooler side of grill, brush with 2 tablespoons glaze, and cook for 2 minutes. Repeat flipping and brushing 2 more times, cooking for 2 minutes on each side. Flip chicken, brush with remaining glaze, and cook until chicken registers 160 degrees, 1 to 3 minutes. Transfer chicken to plate and let rest for 5 minutes before serving.
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5
Honey Mustard Glaze:
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6
Whisk vinegar and cornstarch together in small saucepan until cornstarch has dissolved. Whisk in mustard, honey, corn syrup, garlic, and fennel seeds. Bring mixture to boil over high heat. Cook, stirring constantly, until thickened, about 1 minute. Transfer glaze to bowl.
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7
Molasses Coffee Glaze
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8
Whisk vinegar and cornstarch together in small saucepan until cornstarch has dissolved. Whisk in molasses, corn syrup, coffee, garlic, and allspice. Bring mixture to boil over high heat. Cook, stirring constantly, until thickened, about 1 minute. Transfer glaze to bowl.
