Prep the Chicken: Trim excess fat and gristle from the chicken, leaving the tender attached (see tips above). Place in a zip-top bag.
Brine: In a bowl, combine the water, salt, sugar and rub. Pour it into the bag with the chicken. Seal and massage to work in the marinade. Let soak for 1 hour on the counter.
Gas Grill: Heat your grill to 350F degrees. Add a foil pouch with Cowboy hickory chips for added flavor. Place the chicken on the grill over direct heat.
Pellet Grill: Heat your grill to 400F degrees with Cowboy Charcoal and Hickory Pellets. Place the chicken on the grill.
Charcoal Grill: Use a charcoal chimney to light Cowboy Charcoal Hickory or Apple Briquets. Once ashed over, dump the coals into your grill. Let burn for 15 minutes. Adjust the vents so the heat is around 350F degrees.
Ninja Foodi Grill: Set the grill setting to medium heat and set the time for 20 minutes.
Season: Remove the chicken from the marinade. Rub with a drizzle of olive oil and more rub.
Grill: Place on the grill top-side down. For the gas, charcoal and Ninja Foodi grill, grill for 3 minutes. Flip. Grill for 3 minutes. Flip. Grill for 3 minutes. Flip and grill for another 3-7 minutes, until the internal temperature reaches 165F degrees. For the pellet grill, grill for 5 minutes. Flip. Grill for 5 minutes. Flip. Grill for 5 minutes. Flip and grill for another 9-11 minutes, until the internal temperature reaches 165F degrees.
Rest: No matter which method you use, allow the chicken to rest for 5-10 minutes. Slice and serve.