Start with bringing a ½ cup of apple cider vinegar and 3 ½ cups of water to a boil. Toss in 3 chopped cloves of garlic cloves and then pour in ½ cup of salt and ¾ cup of brown sugar. Turn off the heat. Then wait for it to cool down a bit.
Then grab your choice of seasonings. Here are a few of the items I tossed into the cooled vinegar mixture. I added a teaspoon of cayenne pepper and two teaspoons of the rest. I added about 10 dashes of Tabasco.
Add four more cups of ice cold water or ice itself to the mixture once the seasonings are dissolved.
Drop your chicken in a gallon zipper bag and power the vinegar brine over top of the chicken. Zip shut a refrigerate for 2 to 4 hours.
Pour the brine off the chicken, and let chicken rest for 10-20 minutes on the counter.
Season the chicken with one of your seasoning salts of choice.
Then grill for about 20 minutes per side over a medium heat. Keep an eye on it. Flare ups happen.
When chicken is done cooking, spread with BBQ sauce and let grill for a minute or two longer.