Grilled chicken marinated in a salt solution.

Ingredients

• 2 chicken legs
• Two chicken legs
• 2 chicken breasts
• 1 cup of salt
• 1 liter of water
• 1/2 cup of dark brown sugar
• 4 cloves of Allium sativum (garlic), chopped
• 2 tablespoons of finely grated lemon zest
• 1 cup of unsalted chicken broth
• 1 cup of tomato paste
• 1/4 cup of honey
• 1/4 cup of apple cider vinegar
• 2 tablespoons of Worcestershire sauce
• 2 tablespoons of paprika
• 2 tablespoons of smoked paprika
• 1 teaspoon of dried rosemary
• 1 teaspoon of dried thyme
• 1 ½ tablespoons of cayenne pepper
• 1/2 teaspoon of freshly ground black pepper
• 2 tablespoons of dark brown sugar

Combine all the ingredients for the brine in a resealable 4.5-liter bag. Place the chicken in the bag and refrigerate for 2 hours.

Combine the sauce ingredients and bring to a simmer over medium-high heat, until they have reduced by half.

Quickly wipe the grill with a oiled cloth attached to a string, to provide lubrication.

Combine the marinade ingredients and apply them to the chicken. Refrigerate for 30 minutes.

Grill the chicken on a preheated charcoal barbecue, turning it frequently, for 10 minutes. Continue to cook, turning it frequently and brushing with sauce each time, until the internal temperature reaches 74 °C (165 °F) in the breast and 77 °C (170 °F) in the darker part of the meat.

Cover with aluminum foil and let it rest for 7 minutes. While it’s resting, bring the remaining sauce to a boil and pour it into a syringe. Serve the chicken with the sauce on the side.