Foolproof Grilled Chicken with Mediterranean vinaigrette

For the very best results, we brine the chicken before it goes on the grill; sear it over the flames; finish cooking it on the other side of the grill; then toss it in a robust vinaigrette when it's done.

Ingredients

• 4 cups (960 ml) cold water
• 2 tablespoons (30 ml) sugar
• 2 tablespoons (30 ml) kosher salt
• 8 chicken legs an thighs with skin and bones
• 1/2 teaspoon (2.5 ml) cayene pepper, black pepper, and your favorite herbs.

Method

1. Add the chicken and soak in a large zip-lock bag, chilled, 6 hours or overnight.
2. Remove the chicken and pat dry.
3. Preheat all burners on high, covered, 10 minutes, then adjust the heat to moderately high.
4. Cook the seared chicken, covered with the lid, moving the chicken around the grill (to avoid flare-ups) and turning over occasionally, until cooked through. Transfer the chicken as cooked to the bowl with the vinaigrette and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil.
5. To make a Mediterranean vinaigrette for the chicken, whisk together 1/4 cup (60 ml) fresh lemon juice, 1 minced large garlic clove, 1 tablespoon (15 ml) chopped fresh rosemary, 1 teaspoon (5 ml) dried hot red pepper flakes, and 1 teaspoon (5 ml) kosher salt, then add 1/3 cup (80 ml) olive oil in a slow stream, whisking.
6. The chicken can be brined 1 day ahead. Remove from the brine, pat dry, and chill, covered.
7. If you aren't able to grill, the brined chicken can be roasted, starting with skin sides up, in 2 lightly oiled shallow baking pans in the upper and lower thirds of a 500°F (260°C) oven, switching the position of the pans and turning the chicken over halfway through roasting, until the skin is crisp and the chicken is cooked through, 30 to 40 minutes total.