1/3 cup coarse (kosher) salt
1/3 cup sugar
4 cup water
8 chicken thighs (about 2.5 lbs) with or w/o skin
1 Tbsp brown sugar
1/4 cup paprika
1 tsp ground cumin
1/8 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp onion powder

To make brine for soaking the chicken, combine the salt, sugar, and
water in a large nonmetallic bowl. Stir to completely dissolve the salt and
sugar.
Place the chicken thighs in the brine, making sure all the pieces are
submerged. Cover the bowl with plastic wrap and refrigerate for 1 hour.
Meanwhile, to make spice rub, mix together brown sugar, paprika, cumin,
cayenne pepper, black pepper, garlic powder and onion powder in a small
bowl. Lightly brush the grill rack with vegetable oil. Then prepare the grill
with low-heat coals or heat a gas grill. Oven method: heat to 375. Coat
broiler pan rack with nonstick cooking spray. Place chicken thighs on rack.
Cook for 5 minutes, then turn thighs over and cook for another 5 minutes.
Turn thighs over again and cook for 10 more minutes. Turn over and cook 10
minutes more. Turn over and cook 5 minutes or until instant-read
thermometer inserted in thickest part of thigh without touching bone is 170
degrees. If cooking with the skin on, you may wish to run under the broiler
for 3 mins. to crisp the skin.
Remove the chicken from the brine and pat dry. Dust chicken on both
sides with the spice rub, pressing gently to make sure the rub adheres. If
keeping the skin on, spread the rub evenly under the skin with your fingers.
Grill chicken, uncovered, for about 5 minutes per side, until the
surfaces begin to brown. Turn the thighs over, cover the grill and cook for
5 more mins. per side. Uncover and continue grilling, turning the thighs
every 5 mins. until instant-read thermometer inserted in thickest part of
thigh without touching bone is 170 degrees, about 10-15 minutes more;
surfaces should be mahogany brown and flesh should feel firm.