For the brine:Add spices and 2 cups of water to a medium size saucepan. Bring the mixture to a boil and stir until the salt is dissolved. Pour the mixture into a stock pot or any other large pot and add 6 cups of ice cold water to cool the brine down. Add the chicken leg quarters to the pot. Place the pot in the refrigerator and brine the quarters for 2 hours. After 2 hours, remove the chicken from the brine and pat dry. Discard the brine.Heat a grill pan over medium - high heat or use a gas grill.Place chicken quarters skin side down onto the pan or grill. Don't touch the chicken for about 8 minutes or until the skin is crispy and browned. Turn the leg quarters and brown for another 8 minutes. Put the leg quarters into a 13x9 inch baking pan. Top with your favorite barbecue sauce and bake at 375 degrees for 45 - 60 minutes, or until juices run clear and chicken is tender. You can also place the chicken on the grill and use barbecue sauce, cook until the chicken is done.
