In an extra large bowl, combine chicken, water, 1/4 cup of salt, and sugar. Cover and refrigerate overnight. Remove chicken, rinse to remove excess salt, and pat dry.
For the lemon vinaigrette, in a blender or food processor, combine lemon juice, parsley, garlic, remaining 1/4 teaspoon of salt, and pepper and blend until smooth. With the machine running, gradually add oil through the feed tube. Set aside.
- 1/4 cup Fresh Lemon Juice
- 1/4 cup Fresh Parsley (chopped)
- 2 2 cloves Garlic (peeled)
- 1/4 cup + 1/4 tablespoon Kosher salt (divided)
- 1/4 teaspoon Freshly Ground Black Pepper
Preheat lightly greased grill to 400°F (medium-high setting).
Grill chicken, with grill lid closed, turning occasionally, for 25 to 35 minutes or until internal temperature reaches 165°F and chicken is no longer pink inside. Drizzle with lemon vinaigrette and serve immediately. Garnish with fresh parsley, if using.
You can also use bone-in chicken, which gets more tender results, but grill for 15 to 20 minutes longer or until internal temperature reaches 165°F.