Spice-Rubbed Grilled Bone-In Chicken Breasts

Ingredients

1⁄2 cup salt
1⁄2 cup sugar
4 (10- to 12-ounce) bone-in split chicken breasts, trimmed
1⁄4 cup spice rub (recipes follow)

Dissolve salt and sugar in 2 quarts cold water in large container. Submerge chicken in brine, cover, and refrigerate for 30 minutes to 1 hour. Remove chicken from brine and pat dry with paper towels. Rub each breast evenly with 1 tablespoon spice rub.
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 evenly 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. Leave primary burner on high and turn off other burner(s). (Adjust primary burner as needed during cooking to maintain grill temperature around 350 degrees.)
Clean and oil cooking grate. Place chicken on hot side of grill, skin side down. Cook (covered if using gas) until well browned on both sides, 6 to 8 minutes, flipping halfway through cooking. Move to cool side of grill, cover, and continue to cook until chicken registers 160 degrees, 20 to 30 minutes longer.
Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes before serving.