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1
Whisk together water, salt, and sugar in a large container until salt and sugar are dissolved. Cut 3-4 slashes down to the bone on skin side of chicken. Submerge chicken quarters in brine. Place container in refrigerator and brine for 1 hour.
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2
While chicken is brining, place olive oil and garlic paste in a small nonreactive saucepan over medium heat. When oil starts to bubble around garlic, remove from heat and let cool for 5 minutes. Whisk in lemon juice, rosemary, thyme, oregano, and red pepper. Season with salt and pepper to taste.
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3
Remove chicken from brine, pat dry with paper towels.
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4
When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place and allow to preheat for 5 minutes.
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5
and
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6
the grilling grate. Place chicken over hot side of grill, skin side down. Cook until skin is browned and slightly crisp, about 5 minutes. Transfer to tray.
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7
Place planks over hot side of the grill until they start to char and smoke. Flip planks over and move to cool side of grill and arrange chicken quarters on top of planks skin side up. Brush chicken liberally with baste. Cover grill and cook until chicken registers 165u00b0F when an instant read thermometer is inserted into the thickest part of thigh, 20 to 30 minutes more.
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8
Transfer chicken to serving platter and brush with baste again. Let rest for 5 minutes, then serve.
