In a medium stockpot bring the vegetable stock, 2 cups of water, salt, brown sugar, peppercorns, and bay leaves to a boil. Maintain a boil till all the salt and brown sugar has been dissolved.
Once the brown sugar and salt have been dissolved shut off the heat and add in the remaining ingredients.
Put the mixture in the fridge overnight to let it cool down. For the impatient people like me, setup an ice bath (an ice bath is basically taking a bowl larger than your stockpot and filling it with ice and putting the stockpot in that bowl). Once the liquid is cool add in the chicken breasts and let them brine for 1-2 hours. If the chicken floats, put a plate on top of em' so they're totally submerged.
Now, combine lemon juice, oil, spices, garlic, herbs, shallot, and salt shake it up in a mason jar and let the marinade well, marinate. Maybe, mix up a cocktail or have a glass of wine while the chicken brines.
Discard the brine, rinse chicken under cold water and dry with paper towels. Then put all the chicken in a bag and pour 2/3 of the marinade and put the chicken back in the fridge for 1 hour or so.
Meanwhile, light a large chimney starter filled with charcoal and allow to burn until colas are fully ignited and partially covered with thin layer of ash, about 20 minute Build modified 2 level fired by arranging all coals over one half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and let grate heat up about 5 minutes. Scraped grate clean and oil down the grate. Grill is ready when side with coals is medium-hot (you can hold your hand 5 inches above grate for 3 to 4 seconds).
Start on the HOT side of the grill. Cook chicken on all sides over hotter part of grill until meat has faint grill marks, 6 to 8 minutes. (If constant flare ups occur, slide chicken to cooler side of grill and mist fire with water from spray bottle.).
Move chicken, skin side down, to cooler side of grill, wit the thicker side of the breast facing coals. Cover loosely with aluminum foil, cover grill and continue to cook until breast temp is 150 degrees, 15-25 minutes longer.
Brush bone side of chicken with glaze. Move chicken, bone side down, to hotter side of grill and cook until browned, 4-6 minutes.
Brush skin side of chicken with glaze; turn chicken over and continue to cook until browned, 2-3 minutes.
Transfer chicken to plate and brush with any remaining glaze. Tent with foil and let it rest for 5 minutes.
Serve and ENJOY!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1511.21 Kcal (6327 kJ)
Calories from fat	931.7 Kcal
		% Daily Value*
Total Fat	103.52g	159%
Cholesterol	175.83mg	59%
Sodium	15737.4mg	656%
Potassium	828.98mg	18%
Total Carbs	95.25g	32%
Sugars	17.77g	71%
Dietary Fiber	2.69g	11%
Protein	45.17g	90%
Vitamin C	59mg	98%
Iron	2.5mg	14%
Calcium	100mg	10%

Amount Per 100 g
Calories	228.25 Kcal (956 kJ)
Calories from fat	140.72 Kcal
		% Daily Value*
Total Fat	15.64g	159%
Cholesterol	26.56mg	59%
Sodium	2376.94mg	656%
Potassium	125.21mg	18%
Total Carbs	14.39g	32%
Sugars	2.68g	71%
Dietary Fiber	0.41g	11%
Protein	6.82g	90%
Vitamin C	8.9mg	98%
Iron	0.4mg	14%
Calcium	15.1mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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