thinning chicken glaze

got a really nice glaze for chicken that has been working well but the coverage is kinda gloppy. sometimes i gotta brush it to even it out for the larger sanctioned comps. At smaller non sanctioned comps we do not glaze, but use a nice spritz.
got a big ibca state championship coming up in a local city. here was what i was thinking about doing.
Cooking the chicken normal @350 and then:
1. once the chicken is @140 spritz with my normal spritz with glaze added for a nice pretty semi sweet up front flavor.
2. taking the glaze i make and reduce it with pinapple juice, then strain it so its "spritzable" if thats a word.

essentially what i want to do is get a nice glossy even coat of glaze on my chicken with out it being gloppy.
WWCBD? (what would the competition brethren do? :hail:

Thanks for the replies. If I don't reduce to a certai point, the glaze is grainy.
Great ideas thanks. I like the Hott water spritz before closing the clamshell
Chicken is super juicy and tasty, it just kinda looked like crap in the box.

That was my first time ever glazing chicken in a comp. we turn in whole halves so they are a lot harder IMO to get a nice covering compared to just thighs.
The chicken flavor was dynamite but I have turned in way prettier compared to this and not even made finals table. I'm going to try a chicken tonight. Got some bird booster been wanting to give a go for some while. Them chickens from HEB or Walmart just don't have that good flavor deep in the meat, gonna skeet some in and see what's up. Gonna post pics later.