Brined Whole Chicken With Lemon And Thyme

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 cup granulated sugar
• 1 cup kosher salt
• 1 tablespoon dried thyme
• 2 lemons
• 1 whole chicken (3 1/2 to 4 lb.)
• extra virgin olive oil
• 1 teaspoon fresh ground black pepper
• 4 garlic cloves, crushed
• 6 -8 whole sprigs fresh thyme

Recipe

• 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 add 1 gallon of cold water and stir the mixture to dissolve the sugar and salt.
• 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 remove the chicken from the pot and discard the brine; pat the chicken dry with paper towels.
• 5 lightly brush the outside of the chicken with oil.
• 6 season with pepper inside and out.
• 7 place the garlic and fresh thyme in the cavity of the chicken; tie the legs together.
• 8 grill, breast side up, over indirect medium heat until the juices run clear and the internal temperature reaches 170° in the breast and 180° in the thickest part of the thigh, 1 1/2 to 1 1/2 hours.
• 9 transfer the chicken to a cutting board and let rest for about 10 minutes before carving; serve warm.