Make a quick concentrate: In a large pot, combine 2 cups hot water, 1/3 cup kosher salt (Diamond Crystal) and 3 tablespoons brown sugar. Stir until fully dissolved. If using Morton kosher salt, use 1/4 cup instead. Add peppercorns, bay leaves, garlic, and lemon slices.

Top up with cold water and ice: Add 4 cups cold water and 2 cups ice to bring the brine to about 2 quarts total and cool it quickly. The brine should be fully cold before adding chicken.

Submerge the chicken: Place chicken in a large nonreactive container or zip-top bag. Pour in the cold brine to cover. If needed, add a bit more cold water so everything is submerged. Weigh down with a plate if using a container.

Brine time: Refrigerate for: Boneless skinless breasts: 45–90 minutes

Bone-in pieces (thighs, drumsticks, quarters): 2–4 hours

Whole spatchcocked chicken (3–4 lb): 4–8 hours

Rinse lightly and dry: Remove chicken from the brine. Give it a quick rinse under cold water to remove surface salt and aromatics. Pat very dry with paper towels—dry skin equals better browning.

Air-dry for crisp skin (optional but great): Set chicken on a rack over a sheet pan and refrigerate uncovered for 30–90 minutes. This helps the skin dry out for extra-crisp grilling.

Season simply: Because it’s brined, you only need light seasoning. A little black pepper, paprika, and a touch of oil is enough. Save salty rubs for after cooking, or use a low-salt rub.

Grill: Preheat to medium-high. Cook over two-zone heat—sear over direct heat to get color, then move to indirect heat to finish. Aim for: Breasts: 160°F internal, rest to 165°F

Thighs/drumsticks: 175–185°F for tenderness

Whole/spatchcocked: Thighs to 175°F; breast to 160°F