Glaze

1. Combine all ingredients in a small heavy saucepan. Bring to a boil, then reduce heat to a simmer, stirring occasionally, until glaze is thickened and reduced to 1/3 cup, 12–15 minutes. Strain into a small bowl.

Chicken

1. Stir sugar, 1/3 cup salt, vinegar, thyme, and 1 cup water in a large pot over medium heat until sugar dissolves.
2. Transfer to a large bowl and add 6 cups of cold water. Add chicken, making sure it is fully submerged. Cover and refrigerate for at least 4 hours and up to overnight.
3. When you are ready to bake the chicken, preheat oven to 425°. Line a rimmed baking sheet with foil
4. Drain chicken and pat it dry with a paper towel. Season the chicken lightly with salt and pepper. Heat oil in a large heavy skillet over medium-high heat and cook the chicken until it is golden brown on all sides, about 8-10 minutes. You may have to do this in batches. As you take the chicken out the pan place it on the foil-lined baking sheet.
5. Bake the chicken for 15 minutes and then baste with glaze. Continue to roast, basting again after 5 minutes. Bake the chicken for another 15 minutes and remove from the oven. Place a piece of foil lightly over the top and let the chicken rest for about 10 minutes, then serve.