Thai Grilled Chicken Breasts with Spicy, Sweet and Sour Dipping Sauce

Thai Grilled Chicken Breasts with Spicy, Sweet and Sour Dipping Sauce Chicken and Brine ½ cup sugar ¼ cup table salt 2 whole chicken breasts, bone-in, skin-on, split to make 4 halves (10-12 ounces each) Dipping Sauce ½ cup sugar ¼ cup distilled white vinegar ¼ cup juice from 4 limes 2 tablespoons fish sauce 3 small garlic cloves, minced or pressed through a garlic press (about 1¨ teaspoons) 1 teaspoon red pepper flakes Rub 2/3 cup chopped fresh cilantro leaves ¼ cup juice from 4 limes 12 medium garlic cloves, minced or pressed through a garlic press (about ¼ cup) 2 tablespoons minced fresh ginger 2 tablespoons ground black pepper 2 tablespoons ground coriander 2 tablespoons vegetable oil, plus more for the cooking grateTo brine the chicken: Dissolve the sugar and salt in 2 quarts of cold water in a large container. Submerge the chicken in the brine, cover, and refrigerate at least 30 minutes but not longer than 1 hour. Rinse the chicken under cool running water and pat dry with paper towels.For the dipping sauce: Whisk the ingredients in a small bowl until the sugar dissolves. Let stand 1 hour at room temperature to allow the flavors to meld.To make and apply the rub: Combine all the rub ingredients in a small bowl; work the mixture with your fingers to thoroughly combine. Slide your fingers between the skin and meat of one chicken piece to loosen the skin, taking care not to detach the skin. Rub about 2 tablespoons of the mixture under the skin. Thoroughly rub an even layer of the mixture onto all exterior surfaces, including the bottom and sides. Repeat with the remaining chicken pieces.Place the chicken in a medium bowl, cover with plastic wrap, and refrigerate while preparing the grill.To grill the chicken: Light a large chimney starter filled with charcoal briquettes (6 quarts) and burn until all the charcoal is covered with a layer of fine gray ash, about 15 minutes. Build a modified two-level fire by arranging the coals to cover one half of the grill, piling tiers about 3 briquettes high. Position the cooking grate over the coals, cover the grill, and let the grate heat up, about 5 minutes.Use a grill brush to scrape the cooking grate clean; the grill is ready when you have a medium-hot fire. Using long-handled grill tongs, dip a wad of paper towels in vegetable oil and wipe the cooking grate.Place the chicken, skin-side down, on the hotter side of the grill and cook until browned, about 3 minutes. Using tongs, flip the chicken breasts and cook until browned on the second side, about 3 minutes longer. Move the chicken, skin-side up, to the cooler side of the grill and cover with a disposable aluminum roasting pan; continue to cook until an instant-read thermometer inserted into the thickest part of the breast (not touching the bone) registers 160 degrees, 10-15 minutes longer. Transfer the chicken to a platter and let rest 10 minutes. Serve, passing the sauce separately.Serves four.?Grilling and Barbecue? by the Editors of Cook?s Illustrated (2005 America?s Test Kitchen, $35)