Barbecue Chicken with Diablo Sauce

Clean the chicken, removing the breast bone while leaving the lower leg bone intact. In a container, mix 1/2 gallon water with sea salt, garlic, honey, lemon juice, and rosemary. Submerge the chicken and refrigerate for at least 3 hours. Meanwhile, for the Diablo barbecue sauce: In a saucepan, heat vegetable oil, sauté the chopped onion until soft. Add tomato sauce, vinegar, brown sugar, Worcestershire sauce, and crushed pepper. Simmer until thickened and chill over an ice bath. Grill the chicken and baste with the Diablo sauce before serving. Let it rest briefly before plating.