One day before the cook, combine the water, salt, sugar, pepper, spices and garlic in a large pot and bring to a boil. Simmer until the salt and brown sugar dissolve. Cool to room temperature and refrigerate overnight.
Three hours before the cook, add the chicken to the brine in the refrigerator.
Set the EGG for direct cooking without a convEGGtor at 350°F/177°C.
Remove the chicken from the brine and pat dry with a paper towel. Discard the brine.
Place the chicken on the grid and grill until the thickest part of the chicken reads an internal temperature of 165°F, about 20 minutes. Allow the chicken to rest for 15 minutes before serving with the salad.
Tomato Cucumber Salad Instructions
For the Tomato Cucumber Salad: place the tomatoes, cucumber, herbs and red pepper in a bowl; season with salt and stir to combine.