• 3/4 Cup salt

• 2 Tablespoon brown sugar

• 2 Clove garlic

• 2 Sprig thyme

• 2 Sprig rosemary

• 1 (5-6 lb) free-range chicken

• 4 Teaspoon kosher salt

• 4 Teaspoon dehydrated garlic flakes

• 3 Teaspoon onion flakes

• 1 Teaspoon dried thyme

• 1 Teaspoon smoked paprika

• 2 Teaspoon dried parsley

• 2 Teaspoon cracked black pepper

• 1 Teaspoon crushed coriander seeds

• 1 lemon, halved

• 1 bulb garlic, halved

• 2 Tablespoon olive oil

• 1 Tablespoon lemon zest

Steps

1

First, prepare the brine. In a large pot, combine 4 cups of water, salt, sugar, garlic and herbs, and bring it all to a boil. Give the water a stir until the salt dissolves, then remove from the heat.

2

Top with 8 cups of water. Submerge chicken in the brine and place in the fridge overnight.

3

Stir all of the ingredients for your seasoning together, cover and set aside.

4

When ready to cook, set Z Grill temperature to 225°F and preheat, lid closed for 15 minutes.

5

Remove the chicken from the brine, and pat it dry with paper towels.

6

Drizzle 2 tablespoons olive oil over the bird, getting it completely coated. Rub 1-1/2 tablespoons of prepared seasoning and lemon zest all over the chicken. Stuff both halves of the garlic bulb and lemon in the cavity of the bird.

7

Place on the preheated grill and cook until the chicken reaches an internal temperature of 160°F. It will take 2-1/2 to 3 hours.

8

Tip: Use the carcass/remains for stock. That sweet smoked grill flavor is to die for. Follow Dennis the Prescott's awesome Instagram for more delicious dishes.