Brined Whole Chicken With Lemon And Thyme

1. 1

   Make the brine--in a big pot, combine the sugar, salt, and dried thyme; squeeze the lemon juice into the pot and add the juiced lemon halves.

2. 2

   Add 1 gallon of cold water and stir the mixture to dissolve the sugar and salt.

3. 3

   Remove and discard the neck, giblets, wing tips, and any excess fat from the chicken; submerge teh chicken in the brine, breast side down, and cover and refrigerate for 3-4 hours.

4. 4

   Remove the chicken from the pot and discard the brine; pat the chicken dry with paper towels.

5. 5

   Lightly brush the outside of the chicken with oil.

6. 6

   Season with pepper inside and out.

7. 7

   Place the garlic and fresh thyme in the cavity of the chicken; tie the legs together.

8. 8

   Grill, breast side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170u00b0 in the breast and 180u00b0 in the thickest part of the thigh, 1 1/2 to 1 1/2 hours.

9. 9

   Transfer the chicken to a cutting board and let rest for about 10 minutes before carving; serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.