1 tbsp minced fresh thyme leaves or 1-1/2 teaspoon dried
Ground black pepper
STEP BY STEP:
Half an hour before cooking, ignite about 5 quarts hardwood charcoal or charcoal briquettes in a chimney and burn until completely covered with thin coating of light gray ash, 20 to 30 minutes
Cut the chickens into legs, thighs, breasts and wings. Dissolve salt in 2 quarts water in large bowl or two 1-gallon zipper-lock plastic bags
Add chicken parts and refrigerate about 1-1/4 hours. Remove chicken from brine, rinse very well, dry thoroughly with paper towels, and season with pepper to taste
Brine your chicken for 1-1/2 hours before cooking, this helps retain the moisture in the chicken while it is being grilled and is especially important because the chicken is skinless
To make the sauce, heat olive oil and garlic in small saucepan over low heat until garlic starts to turn a light brown
Remove from heat, add lemon juice in a large, shallow, nonreactive 13-by-9-inch baking dish or similar pan; set aside
Place chicken skin side down on rack directly over to empty side in case of flare-ups. Keep turning and moving pieces to ensure even cooking, until chicken is golden brown, 15 to 17 minutes for legs and wings and 18 to 20 minutes for thighs and breasts
When chicken pieces are well colored, place them in lemon sauce and roll to coat completely
Return pieces to side of grill with no coals; heat until lemon sauce flavors meat, about 5 minutes longer, turning each piece and brushing with sauce once or twice more
Return chicken to pan and roll in lemon sauce once more
TIPS:
Kosher can be substitude with 1/2 cup table salt
Dump out coals and, spread coals over 2/3 of grill bottom, leaving 1/3 with no coals; position rack over coals and heat for 10 minutesCoals should be medium-hot
Dry herbs may be added at this point; fresh herbs should not be added until just before coating chicken
