1. Submerge chicken in brine; let soak in the refrigerator, covered, for 20 min. to 1 hr.
2. Pat chicken thoroughly dry with paper towels. Very lightly brush chicken with oil; season with pepper.
3. Sprinkle chicken with dry rub, if desired.
4. Preheat both sides of grill to high heat; clean grill grates.
5. Grill chicken skin-side down, lid down, until dark grill marks form and chicken releases easily from the grates (about 4 min.).
6. Flip chicken; cook until dark grill marks form on opposite side (4-5 min.), turning legs and wings to brown all sides.
7. Turn off one side of grill (or move coals to one side). Move all chicken to the cooler side of the grill, as close to the heated side as possible but not directly over the flame (chicken pieces may touch; place ends of drumsticks and thin sides of breasts on top of thicker pieces to prevent overcooking).
8. Place a foil pan over both the chicken and the hotter side of the grill to create a gentle convective heat over the chicken. Cook chicken, lid down, until it reaches an internal temperature of 160° (20-25 min.), turning occasionally.
9. Remove chicken from heat; toss with sauce or glaze, if desired.
10. Tent chicken loosely with foil; let rest for 5-10 min. before serving (chicken should reach 165° during this rest).

Tasty Tip:

• To make homemade brine, combine 2 qts. water, ⅓ cup kosher salt and ⅓ cup sugar. You can warm some of the water to help dissolve the salt and sugar, but be sure to completely chill the brine before using.
   

Nutrition Note:

• This recipe is a good source of energy-producing B vitamins plus iron, zinc and the antioxidant selenium.