Place chicken in a larger ziptop bag. Pour in room temperature Basic Chicken Brine and seal the bag. Set in a bowl in the counter and brine chicken for 3 to 4 hours.
Remove chicken from brine 45 minutes to an hour before cooking. Rinse chicken and pat dry with paper towels. Season with black pepper and granulated garlic.
Set up grill for indirect grilling over medium heat. Brush and oil grate when ready to start cooking and the cooking temp is 350˚F.
Place the chicken over the lit burners and sear until marked; about 2 to 3 minutes per side. Move the chicken to the indirect side of the grill and close the grill cover and cook for 30 minutes. Brush sauce on chicken and continue cooking. Turn and brush with BBQ sauce every 10 minutes after that until the chicken is no longer pink at the bone and the internal temperature reaches 160˚F to 165˚F. Transfer to a serving platter, tent with foil and let rest 10 minutes. Carryover heat will raise the internal temperature another 5 degrees.
Serve with remaining sauce on the side.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/classic-grilled-bbq-chicken-101/