Name: Foolproof Grilled Chicken
Yield: 6 servings
Ingredients: 4 quarts cold water; ¼ cup sugar; ½ cup plus 1 teaspoon kosher salt; 5½ to 6 pounds chicken parts with skin and bones; ¼ cup fresh lime juice plus 4 limes, halved crosswise; 2 tablespoons fish sauce; 1 large garlic clove, minced; 3 tablespoons finely chopped fresh mint; ¼ cup finely chopped fresh cilantro; 1 teaspoon dried hot red pepper flakes; ½ cup vegetable oil; a 22 ½-inch charcoal kettle grill and a charcoal chimney; or a gas grill

Photo of grilled chicken on a white platter with limes.

Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Frances Boswell

For the very best grilled chicken, we brine the bird 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.

Chicken can be brined up to 1 day ahead. Remove from brine, pat dry, and chill, covered.

If you aren't able to grill, this brined chicken can be roasted, starting with skin sides up, in 2 lightly oiled shallow baking pans in upper and lower thirds of a 500°F oven, switching position of pans and turning chicken over halfway through roasting, until skin is crisp and chicken is cooked through, 30 to 40 minutes total. Lime slices can be grilled in a well-seasoned ridged grill pan on top of the stove.

Cooks' Note

To make a Mediterranean vinaigrette for chicken , whisk together ¼ cup fresh lemon juice, 1 minced large garlic clove, 1 tablespoon chopped fresh rosemary, 1 teaspoon dried hot red pepper flakes, and 1 teaspoon kosher salt, then add ⅓ cup olive oil in a slow stream, whisking.