Brined Grilled Chicken in Vinaigrette

This recipe from Ruth Reichl's My Kitchen Year is simply fantastic.  It is easy and has SO MUCH FLAVOUR. It's a unique technique that involves a simple brine and then tossing the grilled chicken in a vinaigrette.  You could easily use any vinaigrette you enjoy, but hers works so well I'm unlikely to change it up.

Brined Grilled Chicken in Vinaigrette

3 lbs chicken pieces (I used mixed boneless skinless breasts and thighs, halving the breasts)
1/4 c kosher salt
1/8 c sugar

1/6 c olive oil
1/8 c lemon juice
1 clove garlic
dash balsamic vinegar
salt
pepper
chili flakes (optional)

Dissolve salt and sugar in 2 quarts hot water in a large bowl and bring to room temperature. Add chicken parts and refrigerate for 4-8 hours.
Grill chicken over moderately high heat until cooked through.  I like it with some grill marks on the outside.
Mix together remaining ingredients. Toss chicken in vinaigrette as soon as it comes off the grill.