Mahogany Grilled Chicken Thighs Or Legs

Ingredients

1⁄2 cup sugar
1⁄2 cup salt
4 (14-ounce) chicken leg quarters or 8 (5- to 7 -ounce) bone-in chicken thighs, trimmed
Pepper

Dissolve sugar and salt in 2 quarts cold water in large container. Submerge chicken leg quarters in brine, cover, and refrigerate for 30 minutes to 1 hour. Remove chicken from brine and pat dry with paper towels. Season chicken with pepper.
2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
Clean and oil cooking grate. Place chicken on grill (hotter side if using charcoal), skin side down. Cook (covered if using gas) until well browned on both sides, 4 to 6 minutes, flipping halfway through cooking. Move chicken to cooler side of grill (if using charcoal) or turn burners to medium-low (if using gas). Cover and continue to cook, turning occasionally, until chicken is dark and registers 175 degrees, 16 to 20 minutes for whole legs and 12 to 16 minutes for thighs.
Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes before serving.