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1
To brine the chicken: Dissolve sugar and salt in 2 quarts cold water in large container or bowl; submerge chicken in brine and refrigerate at least 30 minutes but not longer than 1 hour.
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2
Rinse chicken under cool running water and pat dry with paper towels.
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3
For the dipping sauce: Whisk ingredients in small bowl until sugar dissolves.
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4
Let stand 1 hour at room temperature to allow flavors to meld.
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5
To make and apply the rub: Combine all rub ingredients in small bowl; work mixture with fingers to thoroughly combine.
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6
Slide fingers between skin and meat to loosen skin, taking care not to detach skin.
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7
Rub about 2 tablespoons mixture under skin.
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8
Thoroughly rub even layer of mixture onto all exterior surfaces, including bottom and sides.
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9
Repeat with remaining chicken pieces.
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10
Place chicken in medium bowl, cover with plastic wrap, and refrigerate while preparing grill.
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11
To grill the chicken: Using chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 15 minutes.
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12
Empty coals into grill; build two-level fire by arranging all coals in even layer in one half of grill.
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13
Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes (grill should be medium-hot; you can hold your hand 5 inches above grill grate for 4 seconds); scrape grill grate clean with grill brush.
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14
Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe grill grate.
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15
Place chicken, skin-side down, on hotter side of grill; cook until browned, about 3 minutes.
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16
Using tongs, flip chicken breasts and cook until browned on second side, about 3 minutes longer.
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17
Move chicken skin-side up to cool side of grill and cover with disposable aluminum roasting pan; continue to cook until instant-read thermometer inserted into thickest part of breast (not touching bone) registers 160 degrees, 10 to 15 minutes longer.
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18
Transfer chicken to platter; let rest 10 minutes.
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19
Serve, passing sauce separately.
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20
Taking Thai Chicken Indoors.
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21
If you don't have a grill, heat your oven to 450 degrees and adjust an oven rack to the lower-middle position, as food tends to brown more deeply and evenly toward the bottom of the oven.
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22
Set the brined, rubbed chicken on a flat wire roasting rack and place the rack over a baking sheet lined with foil.
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23
Roast the chicken for 15 minutes, rotate the pan, and then cook for an additional 15 minutes.
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24
The skin should be light golden brown, and an instant-read thermometer inserted into the thickest part of each breast (not touching any bone) should register 160 degrees.
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25
To get the same deep brown exterior that the grill provides, finish the chicken with a quick shot under the broiler (2 to 3 minutes, with the chicken 6 to 8 inches from the broiler element).
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26
This pass under the broiler will help to crisp the skin, but the skin will probably not be quite as crisp as it is in the grilled version.
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27
The flavors, however, will be just as good.
