Grilled pineapple ginger chicken

2.5 pounds chicken skin and bone in
1/4 cup soy sauce
1/8 cup olive oil
1/8 tsp crushed red peppers
1 tsp ground ginger
2 tbsp lemon juice
3 tbsp crushed pineapple
2 tsp hot sauce (I used Tapatio)
4 cloves garlic chopped
1 tbsp red wine vinegar

Combine all ingredients in large resealable storage bag. Marinate refrigerated for at least an hour, up to 12 hours. Remove chicken from refrigerator 15 minutes before cooking to bring up to temperature. Preheat grill to medium low. Place chicken on grill reserving marinade in bowl for basting. Grill chicken for 3 minutes per side basting with remaining marinade as you go. Cook for approximately 18-21 minutes or until juices in the middle run clear.