makes 4-6 servings
8 cups (2 quarts) water
2 tablespoons coarse sea salt
1/4 cup brown sugar
2 or 3 garlic cloves, crushed
3 sprigs fresh thyme
1 sprig fresh rosemary
1 sprig fresh sage leaves
1 sprig fresh oregano
1 whole chicken, cut into parts, bone in and skin on
1 16-ounce jar barbecue sauce
1. Make the brine: in a large (preferably 4 quarts or more) lidded container (such as a Dutch oven or casserole dish), mix together the water, salt, brown sugar, garlic cloves, and fresh herbs. Add the chicken, cover, and refrigerate for at least 3 hours.
2. Preheat the oven to 375 degrees. Then preheat a grill pan or outdoor grill to medium heat. Brush the grates with a neutral oil such as vegetable oil) to prevent the chicken from sticking. Remove the chicken from the brine, pat dry, and place on the preheated grill. Grill for 5 minutes, then flip, and cook for 5 minutes more.
3. Transfer the chicken to a cookie sheet and place in the oven. Bake the chicken for 15 minutes, then remove from the oven and brush both sides liberally with barbecue sauce. Return the chicken to the oven and bake for 15 more minutes, then remove the chicken from the oven, flip the pieces over and brush again with barbecue sauce. Continue baking for an additional 10-15 minutes, or until a meat thermometer inserted into the meatiest part of the chicken registers 165 degrees and the juices run clear.