INGREDIENTS

6 Leg Quarters
1/2 cup Kosher Salt
1/4 cup Brown Sugar
5 cups Water, divided

Basting sauce
3 Egg Yolks
1 Tbsp Honey
1/4 cup + 1 Tbsp Lemon Juice
1 Tbsp Kosher Salt
1 cup Canola Oil

DIRECTIONS

1. Bring 1 cup of water to boil, add salt and Brown sugar, stir til mostly dissolved. Pour into 4 cups of cold water and stir, add leg quarters and top off with more water until the chicken is submerged. Cover and refrigerate overnight.

2. Remove chicken and rinse. Preheat grill to med-high, around 350 degrees, and spray grill with non stick.

3. Make the basting sauce. In a bowl whisk together egg yolks, lemon juice, honey and salt. While constantly whisking slowly drizzle in canola oil. The mixture will thicken. If basting sauce is to thick whisk in a little water.

4. Once the grill is preheated, turn off one side of the grill and place the chicken skin side down and baste the chicken.

5. Flip the chicken every 10 minutes and baste. Be sure to maintain grill temperature at 350 degrees. Cook chicken for about 40-60 minutes, until the internal temp reaches 165 degrees.
   
   *Note: I like to place basting sauce in a small bowl a little at a time, so if there is any leftover you can refrigerate and use it another time.