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1
Brine the chicken as follows: Combine water, salt, sugar, garlic, and thyme in a 2-gallon sized resealable plastic bag.
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2
Add the chicken, close the bag and refrigerate 2 hours (if you've got only 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
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3
Meanwhile, make the sauce as follows: Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle.
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4
Heat the oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a smoky taste.
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5
Add the onion and garlic. Cook slowly without coloring for 5 minutes.
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6
Add the remaining ingredients, give the sauce a stir, and turn the heat down to low.
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7
Cook slowly for 20 minutes to meld the flavors.
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8
Cook the chicken as follows: Preheat an outdoor gast or charcoal barbecue to medium heat.
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9
Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a non-stick surface.
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10
Remove the chicken from the brine, pat the chicken dry on the paper towels.
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11
Arrange the chicken pieces on the preheated grill and cook,turn once mid way, and cook for a total of 15 minutes.
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12
Serve with extra sauce.
