Brined Whole Chicken With Lemon and Thyme
- Ready In:
- 1hr 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
-
Brine
- 1 cup granulated sugar
- 1 cup kosher salt
- 1 tablespoon dried thyme
- 2 lemons
-
Meat
- 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
directions
- 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 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.
- 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.
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