Ingredients:
1/2 cup coarse salt (Kosher)
1/4 cup packed brown sugar
1 Tb each of rosemary, thyme, parsley
1/2 Tb black pepper
4-5 bay leaves
1 large lemon sliced
8 cups water
1 whole chicken
Directions:
Combine above ingredients in a large pot, bring to a low simmer until all sugar and salt is dissolved. Let the brine come to room temp, or pour over ice to cool it down. Put the whole chicken along with the brine in extra large Ziploc bag. Refrigerate a few hours to overnight. The last time we used this recipe, we started the brine mid afternoon and took it out of the fridge around mid morning the next day ~20 hours.
Remove chicken from brine and set on a rack ontop of a cookie sheet. Leave out 20-30 minutes. Make sure skin is dry. Grill at 300°-350° for ~1.5 hours until the breast was at 165F.