Brined Whole Chicken with Lemon and Thyme


by: karen

Once the chicken pieces have a nice golden brown color on all sides, move them over indirect heat, where they will roast evenly.


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serves: 4

1 whole chicken (3 1/2-4 pounds)

Extra virgin olive oil

1 teaspoon freshly ground black pepper

4 cloves garlic crushed

6-8 whole sprigs fresh thyme


1 cup granulated sugar

1 cup kosher salt

1 tablespoon dried thyme

2 lemons

Nutrition Facts
Brined Whole Chicken with Lemon and Thyme

Servings Per Recipe: 4

Amount per Serving

Calories: 989

  • Total Fat: 31.1 g
  •     Saturated Fat: 8.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 333.7 mg
  • Sodium: 28577.3 mg
  • Total Carbs: 53.1 g
  •     Dietary Fiber: 1 g
  •     Sugars: 50.3 g
  • Protein: 118.9 g

how is this calculated?

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1.  To make the brine: 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 1 gallon of cold water and stir the mixture to dissolve the sugar and salt.

2.  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.

3.  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 out. Place the garlic and fresh thyme in the cavity of the chicken. Tie the legs together. Grill, breast side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1 1/4 to 1 1/2 hours. Transfer the chicken to a cutting board and let rest for about 10 minutes before carving. Serve warm.

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