Brine your chicken: In a large, sealable freezer bag or container with lid, mix water, salt, and sugar. Add chicken parts and seal container or bag. Refrigerate for 1 hour and up to 6 hours. When you can’t wait any longer, remove from the brine and pat dry.

Prepare your grill: If using a gas grill, heat all burners to high for 10 minutes, then adjust to moderately high right before you add the chicken. If using a charcoal grill and you have room enough to do so, leave about one-quarter of grill free of charcoal and heat the rest of the charcoals until they’re grayish-white, about 15 minutes.

Grill your chicken: Lightly oil your grill racks. Arrange chicken on racks, cover with lid, and cook until well=browned, turning over once, about 6 to 8 minutes total for smaller parts (wings, thighs, and drumsticks) and 8 to 10 minutes for breasts.

Once chicken is well-browned, if you’re using a gas grill with multiple sections, turn off the center heat and move chicken pieces onto it. If you’re using a gas grill with one heat control, reduce it to medium. If you’re using a charcoal grill and have left an area free of charcoal, move the chicken onto it.

Brined and Grilled Chicken

Ingredients

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