Lemon-Herb Brined Chicken

What You Need

1. 1 chicken (3-1/2 lb./1.6 kg), cut up
2. 3 cups water, divided
3. peel from 1 lemon, cut up
4. 2 Tbsp. plus 2 tsp. kosher salt
5. 4 cloves garlic, crushed
6. 4 sprigs fresh thyme
7. 2 sprigs fresh rosemary
8. 1 bottle (250 mL) Kraft Zesty Italian Dressing
9. 1 cup ice cubes

Make It

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1. Remove and discard skin from all chicken pieces except wings. Add all chicken pieces to large resealable plastic bag; place in shallow dish.
2. Bring 2 cups water, lemon peel, salt, garlic and herbs to boil in saucepan. Remove from heat; pour into large bowl. Add remaining water, dressing and ice; stir until ice is melted.
3. Pour over chicken; seal bag. Refrigerate overnight. Remove chicken from dressing mixture; discard dressing mixture. Pat chicken dry with paper towels. Let stand at room temperature 20 min. Meanwhile, heat greased barbecue to medium-high heat.
4. Grill chicken 2 min. on each side. Reduce barbecue to medium heat. Grill chicken 8 to 18 min. or until done (165⁰F), turning occasionally and removing chicken pieces from barbecue when done. (Smaller pieces will cook more quickly. See tip for suggested grill times.)

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