- 1 4-pound chicken, cut in half
- 4 garlic cloves, crushed
- 2 tablespoons fresh oregano leaves
- 2 tablespoons fresh rosemary leaves
- 4 teaspoons kosher salt
- 1 tablespoon finely grated lemon zest
- 1/2 teaspoon freshly ground black pepper
- 10 sprigs thyme
- 1 lemon, halved
- 2 teaspoons raw or light brown sugar
- Rub chicken with garlic, oregano, rosemary, salt, lemon zest, and pepper. Place in a resealable plastic bag. Add thyme, seal bag, and chill at least 12 hours.
- Prepare grill for medium heat. Remove chicken from bag and grill, turning occasionally, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 30-40 minutes.