Lemon and Honey-Glazed Chicken

Instructions

• Bring the water to a boil. Stir in the remaining brine ingredients. Make sure the brine is cold before adding the chicken.
  Bring the water to a boil. Stir in the remaining brine ingredients. Make sure the brine is cold before adding the chicken.
  Bring the water to a boil. Stir in the remaining brine ingredients. Make sure the brine is cold before adding the chicken.
• Place the chicken, breast side down, on a work surface. Cut from the tail to the neck along both sides of the backbone using poultry shears. Remove the backbone.
  Place the chicken, breast side down, on a work surface. Cut from the tail to the neck along both sides of the backbone using poultry shears. Remove the backbone.
  Place the chicken, breast side down, on a work surface. Cut from the tail to the neck along both sides of the backbone using poultry shears. Remove the backbone.
• Use the shears to cut through the cartilage at the tip of the breastbone about a quarter of an inch. Bend the breastbone open by pressing firmly on the center of the breastbone.
  Use the shears to cut through the cartilage at the tip of the breastbone about a quarter of an inch. Bend the breastbone open by pressing firmly on the center of the breastbone.
  Use the shears to cut through the cartilage at the tip of the breastbone about a quarter of an inch. Bend the breastbone open by pressing firmly on the center of the breastbone.
• Season the chicken all over with the rub.
  Season the chicken all over with the rub.
  Season the chicken all over with the rub.
• Place the chicken in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place in a bowl, and refrigerate for 2 hours.
  Place the chicken in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place in a bowl, and refrigerate for 2 hours.
  Place the chicken in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place in a bowl, and refrigerate for 2 hours.
• Soak 2 large handfuls of cherry wood chips in water for at least 30 minutes.
  Soak 2 large handfuls of cherry wood chips in water for at least 30 minutes.
  Set the grill to (400°F). Preheat for at 15 minutes and brush the grill grates clean.
• Prepare the grill for indirect cooking over medium heat (350° to 400°F).
  Prepare the grill for indirect cooking over medium heat (350° to 400°F). Add 8–10 briquettes per hour of cooking.
  Remove the chicken from the bag and discard the liquid. Pat the chicken dry with paper towels and lightly brush the it with oil.
• Remove the chicken from the bag and discard the liquid. Pat the chicken dry with paper towels and lightly brush with oil.
  Remove the chicken from the bag and discard the liquid. Pat the chicken dry with paper towels and lightly brush with oil.
  In a saucepan combine all the glaze ingredients. Cook over medium heat on the stove until reduced and sticky, 10 to 15 minutes, stirring occasionally.
• In a saucepan combine all the glaze ingredients. Cook over medium heat on the stove until reduced and sticky, 10 to 15 minutes, stirring occasionally.
  In a saucepan combine all the glaze ingredients. Cook over medium heat on the stove until reduced and sticky, 10 to 15 minutes, stirring occasionally.
  Place the chicken, skin side up, on the grill, and close the lid. Brush the top of the chicken every 15 minutes with the glaze.
• Drain and add two handfuls of wood chips to the smoker box.
  Drain and add two handfuls of wood chips to the charcoal.
  Once the internal temperature reaches 160°F, remove the chicken from the grill with tongs.
• Place the chicken, skin side up, over indirect medium heat, and close the lid. Brush the top of the chicken every 15 minutes with the glaze.
  Place the chicken, skin side up, over indirect medium heat, and close the lid. Brush the top of the chicken every 15 minutes with the glaze.
  Rest the chicken at room temperature, indoors, for 10 minutes before carving. The temperature of the chicken will continue to rise as it rests.
• Once the internal temperature reaches 160°F, remove the chicken from the grill with tongs.
  Once the internal temperature reaches 160°F, remove the chicken from the grill with tongs.
• Rest the chicken at room temperature, indoors, for 10 minutes before carving. The temperature of the chicken will continue to rise as it rests.
  Rest the chicken at room temperature, indoors, for 10 minutes before carving. The temperature of the chicken will continue to rise as it rests.