Brined Whole Chicken With Lemon And Thyme

In 'weber's real grilling'

Steps

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.

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

Remove and discard the neck , giblets , wing.

Remove the chicken from the pot and discard the brine.

Pat the chicken dry with paper towels.

Lightly brush the outside of the chicken with oil.

Season with pepper inside and out.

Place the garlic and fresh thyme in the cavity of the chicken.

Tie the legs together.

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.

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

Serve warm.

Ingredients

granulated sugar, kosher salt, dried thyme, lemons, whole chicken, extra virgin olive oil, fresh ground black pepper, garlic cloves, fresh thyme