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1
For the brine: Bring 4 cups water, the salt, peppercorns, garlic and chiles to a boil.
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2
Stir until the salt is dissolved.
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3
Remove the brine from the heat and cool slightly.
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4
Stir in the ice cubes.
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5
The brine should be cold when you add the chicken.
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6
Add the chicken, cover and refrigerate for at least 1 hour and up to 4 hours.
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7
Meanwhile, for the lemony fennel slaw: Whisk the mayonnaise, lemon zest, lemon juice and sugar in a large bowl.
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8
Add the cabbage, fennel, fronds and parsley in a large bowl and sprinkle with salt and pepper.
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9
Cover and refrigerate for at least 30 minutes.
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10
Remove the chicken from the brine, rinse well with cold water and pat dry.
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11
Place the chicken skin-side up on a baking rack set over a baking sheet.
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12
Refrigerate the chicken for at least 1 hour and up to 4 hours.
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13
This will allow the chicken skin to dry out and produce a crisper crust on the grill.
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14
Meanwhile, for the chile oil: Combine the oil, peppercorns, chiles, garlic, oregano and salt in a small saucepan over low heat and simmer.
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15
Remove the saucepan from the heat and keep at room temperature for at least 30 minutes and up to 4 hours.
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16
Transfer the oil to a blender and blend until smooth.
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17
Drain the oil into a bowl.
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18
Heat the grill for direct medium heat and indirect grilling.
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19
If using charcoal, make sure the bottom vents and top vents of the grill are open.
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20
Remove the chicken from the refrigerator 30 minutes before grilling.
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21
Brush the chicken with 3 tablespoons of the chile oil and sprinkle with salt and pepper.
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22
Place the chicken skin-side down over the coals, on direct heat.
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23
Grill the chicken until the skin is golden brown and crispy, about 10 minutes.
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24
Flip the chicken and move it over the indirect heat.
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25
Cover the grill and cook the chicken until a meat thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 30 minutes.
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26
Add coals as necessary to maintain the grill temperature at about 400 degrees F.
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27
Transfer the chicken to a cutting board; wait 10 minutes before carving.
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28
Carve the chicken and drizzle with the remaining chile oil.
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29
Garnish the chicken with grilled lemon halves and parsley leaves.
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30
Serve with the lemony fennel slaw on the side.
