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1
In a medium stockpot bring the vegetable stock, 2 cups of water, salt, brown sugar, peppercorns, and bay leaves to a boil.
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2
Maintain a boil till all the salt and brown sugar has been dissolved.
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3
Once the brown sugar and salt have been dissolved shut off the heat and add in the remaining ingredients.
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4
Put the mixture in the fridge overnight to let it cool down.
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5
For the impatient people like me, setup an ice bath (an ice bath is basically taking a bowl larger than your stockpot and filling it with ice and putting the stockpot in that bowl).
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6
Once the liquid is cool add in the chicken breasts and let them brine for 1-2 hours.
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7
If the chicken floats, put a plate on top of em' so they're totally submerged.
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8
Now, combine lemon juice, oil, spices, garlic, herbs, shallot, and salt shake it up in a mason jar and let the marinade well, marinate.
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9
Maybe, mix up a cocktail or have a glass of wine while the chicken brines.
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10
Discard the brine, rinse chicken under cold water and dry with paper towels.
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11
Then put all the chicken in a bag and pour 2/3 of the marinade and put the chicken back in the fridge for 1 hour or so.
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12
Meanwhile, light a large chimney starter filled with charcoal and allow to burn until colas are fully ignited and partially covered with thin layer of ash, about 20 minute Build modified 2 level fired by arranging all coals over one half of grill, leaving other half empty.
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13
Position cooking grate over coals, cover grill, and let grate heat up about 5 minutes.
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14
Scraped grate clean and oil down the grate.
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15
Grill is ready when side with coals is medium-hot (you can hold your hand 5 inches above grate for 3 to 4 seconds).
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16
Start on the HOT side of the grill.
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17
Cook chicken on all sides over hotter part of grill until meat has faint grill marks, 6 to 8 minutes.
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18
(If constant flare ups occur, slide chicken to cooler side of grill and mist fire with water from spray bottle.
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19
).
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20
Move chicken, skin side down, to cooler side of grill, wit the thicker side of the breast facing coals.
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21
Cover loosely with aluminum foil, cover grill and continue to cook until breast temp is 150 degrees, 15-25 minutes longer.
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22
Brush bone side of chicken with glaze.
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23
Move chicken, bone side down, to hotter side of grill and cook until browned, 4-6 minutes.
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24
Brush skin side of chicken with glaze; turn chicken over and continue to cook until browned, 2-3 minutes.
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25
Transfer chicken to plate and brush with any remaining glaze.
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26
Tent with foil and let it rest for 5 minutes.
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27
Serve and ENJOY!
