Instructions

• In a large pot combine the sugar, salt, and dried thyme. Squeeze the lemon juice into the pot and add the juiced lemon halves. Add the water, and stir the mixture to dissolve the sugar and salt.
• Remove and discard the neck, giblets, wing tips, and any excess fat from the chicken. Submerge the chicken in the brine, breast side down, and cover and refrigerate for 3 to 4 hours.
• Prepare the grill for indirect cooking over medium heat (350° to 400°F).
  Prepare the grill for cooking over medium heat (400°F).
• Remove the chicken from the pot and discard the brine. Pat the chicken dry with paper towels. Lightly brush the outside of the chicken with oil. Season with the pepper inside and outside. Place the garlic and fresh thyme inside the cavity of the chicken. Tie the legs together with butcher’s twine.
• Brush the cooking grates clean. Grill the chicken, breast side up, over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature reaches 165°F in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes before carving (the internal temperature will rise a few degrees during this time). Serve warm.
  Brush the cooking grates clean. Grill the chicken, breast side up, over medium heat, with the lid closed, until the juices run clear and the internal temperature reaches 165°F in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes before carving (the internal temperature will rise a few degrees during this time). Serve warm.