Brined Whole Chicken With Lemon and Thyme

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READY IN: 1hr 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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