In a large pot or bowl, combine 8 cups water, 1 cup kosher salt and 1 cup brown sugar. Heat gently just to dissolve salt and sugar, stirring frequently; then remove from heat and add smashed garlic cloves, peppercorns, bay leaves and red pepper flakes if using. Cool the brine completely to room temperature (ice or cold water may be added to speed cooling).

Brine Chicken

Place the 4 bone-in, skin-on chicken breasts in a nonreactive container or large zip-top bag and pour cooled brine over them so they are fully submerged (weigh with a plate if needed). Refrigerate 4 to 6 hours (maximum 8 hours) to keep meat juicy and flavorful. Do not over-brine to avoid overly salty meat.

Rinse & Dry

Remove chicken from brine, discard brine. Rinse each breast under cold running water to remove surface salt and pat very dry with paper towels. Let sit uncovered in the fridge for 30–60 minutes if time allows to dry the skin further (helps crisping).

Texas-Style Seasoning Rub

Make Rub

In a small bowl, mix paprika, coarse black pepper, 1 tablespoon kosher salt, garlic powder, onion powder, ground cumin, dry mustard and 1 tablespoon brown sugar until well combined.

Apply Rub

Brush chicken breasts lightly with olive oil (about 2 tablespoons total) to help the rub adhere. Generously season each breast with the rub, coating skin and sides. Let sit at room temperature 20–30 minutes before cooking to allow flavors to penetrate and to take chill off (or refrigerate up to 2 hours).

Grill / Roast & Basting Sauce

Prepare Basting Sauce

In a small saucepan over low heat, melt 4 tablespoons butter. Stir in 2 tablespoons honey, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon hot sauce, 1 tablespoon chopped cilantro and 1 tablespoon lime juice. Warm gently until combined and slightly thickened, then remove from heat and keep warm. Taste and adjust (add more honey for sweetness or more vinegar for brightness).

Cook Chicken (Grill Method)

Preheat grill to medium-high (about 375–425°F / 190–220°C). Oil grates. Place chicken breasts skin-side down and sear 5–7 minutes until golden and crisp, then flip and move to indirect heat. Close lid and cook another 15–25 minutes, basting with the sauce every 5–7 minutes, until internal temperature reaches 165°F (74°C) at thickest point. Rest 5–7 minutes before serving.

Cook Chicken (Oven/Roast Method)

Preheat oven to 425°F (220°C). Heat an ovenproof skillet over medium-high heat and add a little oil. Sear chicken skin-side down 4–6 minutes until well browned, then flip and transfer the skillet to the preheated oven. Roast 20–30 minutes, basting with the warm sauce every 7–10 minutes, until internal temperature is 165°F (74°C). Remove and rest 5–7 minutes.

Finish & Serve

After resting, brush the breasts once more with remaining basting sauce for a glossy finish. Garnish with chopped cilantro and serve with lemon or lime wedges alongside. Slice to check juiciness — meat should be moist and cooked through.