For brine, in a large bowl combine buttermilk, salt, sugar, and garlic. In a small bowl combine ginger, curry powder, onion powder, and cayenne pepper; set aside 2 teaspoons of the ginger mixture. Stir remaining ginger mixture into buttermilk mixture; stir to dissolve salt and sugar. Place chicken in a resealable large plastic bag set in a shallow dish. Pour buttermilk mixture over chicken to coat; seal bag. Marinate in the refrigerator for at least 2 hours or up to 4 hours, turning bag occasionally.

Drain chicken; discard brine. Sprinkle chicken evenly with reserved 2 teaspoons ginger mixture.

Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place chicken pieces, bone sides down, on a greased grill rack over the drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink (170 degrees F for breast halves, 180 degrees F for thighs and drumsticks).

Serve chicken with Curry-Cucumber Sauce. Makes 6 servings.

Curry-Cucumber Sauce: In a medium bowl combine 1 cup chopped seeded cucumber, 1/2 cup mayonnaise or salad dressing, 1/3 cup buttermilk, 1/2 teaspoon curry powder, and 1/4 teaspoon ground ginger. Cover and chill until serving. Makes about 1-1/2 cups.