- For the Brine
- 2 quarts cold water
- 1/2 cup Kosher salt
- 1/4 cup sugar
- 1 whole chicken, 3-4 lbs, butterflied
- 6 medium cloves garlic, minced
- 1/2 teaspoon Kosher salt
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons finely chopped fresh rosemary
- 1 brick, wrapped in heavy duty aluminum foil
- Type of fire: two-zone indirect
- Grill heat: medium-high
To make the brine, whisk water, salt, and sugar together in a large bowl until salt and sugar are completely dissolved. Place chicken in brine, breast side down, and set in refrigerator for 1 hour.
While chicken is brining, place garlic and salt in a mortar and pestle and work into a smooth paste. Transfer to a small bowl and whisk in lemon juice, olive oil, and rosemary. Set aside.
Remove chicken from brine, pat dry with paper towels. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, place brick directly over fire, cover gill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place chicken over hot side of grill, skin side down. Place brick on top of chicken and cook until skin browns and crisps, 10 to 15 minutes.
Remove brick, flip chicken over, and move to cool side of grill. Brush chicken with garlic and rosemary mixture. Cover grill and let cook until an instant read thermometer registers 165 degrees when inserted into the thickest part of the breast, about 20 to 30 minutes. Transfer chicken to cutting board and let rest for 10 minutes. Carve and serve.