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 350F degrees with Cowboy Charcoal 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.
Grill: Remove the chicken from the marinade. Rub with a drizzle of olive oil and more rub. Place on the grill top-side down. Grill for 3 minutes. Flip. Grill for 3 minutes. Flip, rotating 90 degrees to get grill marks. Grill for 3 minutes. Flip and grill for another 3-5 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.