TO MAKE THE BRINE

Bring 2 cups of water, salt, and vinegar to a boil in a medium pot then remove from the heat. Stir until the sugar and salt is dissolved. Pour in the remaining water and ice cubes to bring the brine solution to room temperature.

Once the brine is at room temperature, add the chicken and ensure chicken is fully covered in the brine. Add more water if necessary.

Cover the pot and refrigerate the chicken for 4-5 hours (you could also leave this overnight)

FOR THE CHICKEN

Rinse the pieces of chicken under cold water and pat dry with paper toweling. Dispose of the brine.

Preheat oven to 400 degrees Fahrenheit.

Line a baking pan with foil. Spray with nonstick cooking spray. Place the chicken in a single layer in the pan. Drizzle the chicken with 2-3 tablespoons of olive oil and massage it into the chicken.

Lightly season chicken with garlic pepper.

Bake the chicken for 40 minutes.

While the chicken is baking, preheat your outside grill to high heat.

Remove from oven and baste each piece of chicken completely with BBQ sauce.

Carefully oil the grates of the grill.

Place the chicken on the grill and reduce heat to medium-low.

Grill for 7 minutes on each side.