It's grilling season, and we figured out the secret to perfectly grilled chicken.
How to Make ItCombine 8 cups water, oranges, lemons, chiles, parsley, thyme, bay leaves, rosemary, garlic, salt, and peppercorns in a large stockpot. Bring to a boil over high. Cook, whisking occasionally, until salt dissolves and herbs are aromatic, about 2 minutes. Remove from heat; let cool completely, about 1 hour. Place chicken halves in mixture in stockpot. Cover and refrigerate 24 hours.
When coals are hot, pour them evenly onto the 2 outer sides of grill, leaving center of grill unlit. Top each side of coals with an oak wood chunk. Adjust vents as needed to maintain an internal temperature of 300°F to 350°F. Coat top grate with oil; place on grill. Remove chicken from brine; discard brine, and pat chicken dry.Place chicken, skin side up, on oiled grates over center portion of grill without coals .
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