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About the chicken: Choose whole pieces (not “tenders” or thin sliced), and buy air-chilled chicken if available. The brine is sufficient for four split breasts or an equivalent mixture of thighs and breasts. Double or triple the brine for larger parties and appetites. Pieces should be skinless; bones are a possibility, but bone-in chicken pieces can be difficult to serve.
Combine water, salt, lemon, and tarragon in a gallon plastic food storage bag or other large container. Stir well to dissolve the salt and distribute lemon. Add chicken and set aside in brine for an hour or so.
Drain chicken, discard brine (don’t worry if some tarragon remains on the chicken), then sear both sides of each piece on the hottest part of the grill. Total grilling time and position on grill depend on the size and number of chicken pieces. Remove finished pieces from the grill and allow to rest a few minutes.
To serve, cut pieces into quarter-inch slices and arrange on a platter. Squeeze half a lemon over all. Garnish with tarragon and half-moon lemon slices from remaining half lemon.
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