Grilled Teriyaki Chicken with Pickled Cucumbers

Ingredients:

• 4 bone-in chicken breasts, 4 chicken drumsticks, and 4 chicken thighs
• 2 greenhouse cucumbers, sliced ​​into 0.5 cm thick circles
• 2 cups mirin sauce (rice wine)
• 1 cup sake
• 1 cup soy sauce
• 1 tbsp. pineapple juice
• 6 tbsp. sugar or honey plus 1 tbsp.
• A pinch of red pepper flakes
• 3/4 tbsp. rice vinegar
• 1 piece of fresh ginger, sliced ​​into rounds (8-10 cm)
• 1/2 teaspoon salt, plus more salt and ground black pepper

Preparation:

1. Preheat the grill to medium heat. In a medium saucepan, combine the mirin, sake, soy sauce, pineapple juice, 6 tablespoons sugar or honey, and ginger. Grill on the grates until the sugar dissolves and the mixture thickens slightly, about 15 minutes. Remove from the heat and let the sauce cool completely.
2. In a medium bowl, combine rice vinegar, 1 tablespoon of sugar, red pepper flakes, and 1/2 teaspoon of salt. Add the cucumbers and toss to combine. Cover and marinate in the refrigerator for at least an hour.
3. Preheat the grill to medium. Season the chicken lightly with salt and pepper. Place the chicken skin-side down on the grill and grill until golden brown and streaky, about 4 to 5 minutes.
   
   Brush with a little teriyaki sauce, flip, and continue cooking, brushing with sauce every few minutes, until cooked through, about 25 minutes more. Transfer the meat to a platter with the pickles and serve.