Simple Broiled Chicken

1. Dissolve salt and sugar in 2 quarts cold water in large container. Submerge chicken in brine, cover, and refrigerate for 30 to 60 minutes. Remove chicken from brine and pat dry with paper towels. Using sharp knife, make 2 or 3 short slashes into skin of each piece of chicken, taking care not to cut into meat; season with pepper.
2. Meanwhile, adjust 1 oven rack to lowest position and second rack 5 inches from broiler element; heat broiler. Set wire rack in aluminum foil–lined rimmed baking sheet. Place chicken pieces skin side down on prepared wire rack.
3. Broil chicken on lower rack until just beginning to brown, 12 to 16 minutes. Flip chicken pieces skin side up and continue to broil on lower rack until skin is slightly crisp and breasts register 160 degrees, about 10 minutes longer (if some chicken parts are browning too quickly, cover only those pieces with small pieces of foil). Transfer breast pieces to large plate and tent loosely with foil. Continue to broil thighs and drumsticks on lower rack until they register 175 degrees, 5 to 10 minutes longer.
4. Return breast pieces skin side up to wire rack and broil on upper rack until chicken is spotty brown and skin is thin and crisp, about 1 minute. Serve immediately.

SIMPLE BROILED CHICKEN BREASTS
If using kosher chicken, do not brine in step 1, and season with salt and pepper. If you’re making Garlic, Lemon, and Rosemary Rub or Spicy Jamaican Jerk Dipping Sauce (recipes follow), prepare them while the chicken brines. See TRIMMING SPLIT CHICKEN BREASTS for information on trimming split chicken breasts.
Substitute four 12-ounce bone-in split chicken breasts, trimmed of rib sections, for whole chicken. Move chicken to upper rack once breasts register 160 degrees and broil until spotty brown and skin is thin and crisp, about 1 minute.

SIMPLE BROILED CHICKEN THIGHS
If using kosher chicken, do not brine in step 1, and season with salt and pepper. If you’re making Garlic, Lemon, and Rosemary Rub or Spicy Jamaican Jerk Dipping Sauce (recipes follow), prepare them while the chicken brines.
Substitute eight 6-ounce bone-in chicken thighs for whole chicken. Broil chicken on bottom rack until just beginning to brown, 12 to 16 minutes. Flip chicken skin side up and continue to broil on lower rack until thighs register 175 degrees, 15 to 20 minutes longer, before broiling on upper rack.