For the very best results, we brine the chicken before it goes on the grill; sear it over the flames; finish cooking it on the other side of the grill; then toss it in a robust vinaigrette when it’s done.
4 cups cold water
2 tablespoons sugar
2 tablesdpoons kosher salt
8 chicken legs an thighs with skin and bones
1/2 teaspoon cayene pepper, black pepper, and your favorite herbs.
add chicken and soak, in a large zip lock bag,chilled, 6 hours, or over night,
Remove chicken and pat dry.
Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high.
Cook seared chicken, covered with lid, moving chicken around grill (to avoid flare-ups) and turning over occasionally, until cooked through. Transfer chicken as cooked to bowl with vinaigrette and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil.
•To make a Mediterranean vinaigrette for chicken , whisk together 1/4 cup fresh lemon juice, 1 minced large garlic clove, 1 tablespoon chopped fresh rosemary, 1 teaspoon dried hot red pepper flakes, and 1 teaspoon kosher salt, then add 1/3 cup olive oil in a slow stream, whisking.
•Chicken can be brined 1 day ahead. Remove from brine, pat dry, and chill, covered.
•If you aren’t able to grill, brined chicken can be roasted, starting with skin sides up, in 2 lightly oiled shallow baking pans in upper and lower thirds of a 500°F oven, switching position of pans and turning chicken over halfway through roasting, until skin is crisp and chicken is cooked through, 30 to 40 minutes total.