Instructions: Evenly divide the chicken pieces among two large plastic sealable bags. In a large pot or bowl, dissolve the sugar and salt in the water. Pour the brine mixture over the chicken pieces. Seal, pressing out as much air as possible. Place in a large baking dish and refrigerate for 4-8 hours.

Remove the chicken pieces from the brine and rinse thoroughly under cold water. Place the pieces on a large tray and put in the refrigerator for at least 1 hour to dry.

Preheat or prepare the grill to medium heat. Brush the grill grate with vegetable oil.

Sprinkle the chicken pieces with black pepper or favorite spice rub. Place the chicken pieces, skin-side down, on the grill. Grill the pieces about 5-8 minutes or until browned. Turn over, cover the grill and continue cooking, turning the chicken about every 8 minutes for a total of about 20-25 minutes. Brush with favorite barbecue sauce, cover and continue cooking until chicken is done throughout and reaches a temperature of 170 degrees for breast pieces or 180 for leg and thigh pieces, about 4-5 more minutes.

Remove from the grill and serve. If desired, remove the skin and pass additional barbecue sauce.

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