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1
For the brine and chicken: Combine the salt, brown sugar and 16 cups (1 gallon) cold water in a large plastic container and stir to dissolve.
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2
Add the chicken; cover and refrigerate to marinate for 4 to 6 hours.
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3
Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes.
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4
Spread the coals evenly over the grill bottom, position the grill rack above the coals and heat until medium hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds).
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5
Or, for a gas grill, turn on all burners to high, close the lid and heat until very hot, 10 to 15 minutes.
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6
For the basting liquid: Whisk together 1/2 cup water, the vinegar, oil, Worcestershire sauce and hot sauce in a medium bowl.
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7
Set aside.
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8
Drain the chicken well and pat dry; sprinkle with pepper.
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9
Apply some oil to the grill grate.
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10
Place the chicken on the grill, leaving plenty of space between each piece.
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11
Grill until seared, 1 to 2 minutes per side.
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12
Reduce the heat to medium or move the chicken to a cooler part of the grill.
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13
Continue to grill, turning occasionally and brushing with the basting liquid, until the juices run clear when the meat is pierced, 18 to 20 minutes.
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14
Remove the pieces from the grill as they cook and transfer to a warm platter.
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15
Serve immediately!
