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Brine chicken: Stir together 4 cups water and salt in a large bowl until salt dissolves. Add chicken; chill, uncovered, 30 minutes.
Prepare grill: Meanwhile, preheat grill to high (450°F to 500°F) on 1 side and medium-low (300°F to 350°F) on other side.
Make sauce: Prepare desired sauce; set aside 4 tablespoons.
Dry and season chicken: Remove chicken, discarding brine; pat dry. Coat with oil; sprinkle with pepper.
Grill chicken: Place on oiled grates over hotter side of grill. Cover and grill, undisturbed, 2 to 3 minutes. Flip chicken; place on oiled grates over cooler side of grill. Cover and grill until a thermometer inserted in center registers 160°F, 10 to 15 minutes, brushing each breast with about 1 tablespoon of reserved sauce after 5 minutes. Transfer to a plate; cover with aluminum foil. Let rest 5 to 10 minutes. Serve with remaining sauce, if desired.