Grilling: Spanish Spice-Rubbed Chicken Breasts

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4 bone-in split chicken breasts

For the brine

2 quarts cold water

1/2 cup sugar

1/2 cup salt

For the rub:

2 tablespoons Spanish paprika

1 1/2 teaspoons ground cumin

1 1/2 teaspoons dry mustard

1 1/2 teaspoons ground fennel seed

1 teaspoon coarsely ground black pepper

2 teaspoons kosher salt

For the parsley-mint sauce:

2 serrano chiles

1 1/2 cups tightly packed fresh flat-leaf parsley

2/3 cup tightly packed fresh mint leaves

3 cloves garlic, roughly chopped

2 tablespoons honey

2 tablespoons Dijon mustard

3/4 cup olive oil

Kosher salt and freshly ground black pepper

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