Grilled Lemon Chicken
1 C. kosher salt
2 whole chickens (about 3 1/2 lbs. each), each cut into 8 pieces, or 5 1/2 lbs. of chicken parts
ground black pepper
1/4 C. olive oil
4 large cloves garlic, minced very fine
1 C. fresh lemon juice (from about 5 lemons)
1 1/2 t. dried thyme
Dissolve salt in 8 cups water in large glass or ceramic bowl or several gallon-size zipper-lock plastic bags. Add chicken parts (seal zipper-lock bag, if using) and refrigerate about 1 1/2 hours. Remove chicken from brine, rinse well, dry well with paper towels and sprinkle with pepper.
Build a medium-hot fire. (If using charcoal, spread coals over only 2/3 of grill.)
Heat olive oil and garlic in small saucepan over low heat, and when garlic just starts to sizzle, remove from heat. Mix with lemon juice and thyme in large, shallow non-reactive pan, such as a 13 by 9 inch baking dish. Set aside.
Place chicken, skin side down, on rack over hot coals. Grill, pulling chicken over to cool side of grill if flare-ups occur or if chicken starts darkening too quickly. Turn chicken and move it around to ensure even cooking, until chicken is a spotted dark golden brown; 15-17 minutes for legs, thighs and wings, 18-20 minutes for breasts (expect slightly longer cooking times if gas grilling). As chicken parts are done, roll them in the pan of lemon sauce to coat completely.
Return chicken parts to cool side of grill (or reduce heat to medium if cooking on gas); grill over low heat so lemon sauce flavors meat, about 5 minutes longer, turning each piece and brushing it with sauce once more. Return chicken to pan and roll in lemon sauce once again. Serve warm or at room temperature.
Picnic Basket From Kim of Kim's Whim