First, brine the chicken. Fill a gallon bucket/bowl/post with 9 cups of water.

Remove 1 cup of water from the pot and add it to a saucepan with the kosher salt. Heat the two ingredients over medium heat and whisk until the salt has dissolved. Do not bring to a boil. Remove from heat. Add the salted water back into the pot and whisk together.

Next, add the garlic, onion, orange slices, lemon slices, and thyme to the pot and stir. Finally, add the whole chicken to the pot. Make sure the chicken is completely submerged in the water.

Place the pot in the refrigerator for 12 hours or overnight.

Remove the chicken from the refrigerator and discard the brine. Place the chicken on a cutting board and pat it dry with paper towels.

Mix the dry rub together for the chicken until combined.

To prepare for grilling, we are spatchcocking the chicken. Set the chicken breast-side down on a cutting board and use very sharp kitchen shears to cut down one side of the spine through the ribs and then repeat on the other side of the spine. Discard the spine.

Flip the chicken over onto the chicken breasts and use your hands to press onto the middle of the bird, flattening the chicken.

Place the chicken onto a large plate and carefully separate the chicken meat from the chicken skin with your hand. Then, rub ½ teaspoon salt onto the chicken meat under the skin.

Next season the chicken with the dry rub so that the whole side facing up is covered with dry rub. Drizzle the chicken with olive oil and then set the chicken aside to rest for 15-20 minutes. You want the chicken skin to come to room temperature or else it will stick to the grill.

Place the chicken skin-side down over direct heat for 3-4 minutes in order to brown the skin.

Flip the chicken over and move it into indirect heat.

Grill the chicken over indirect heat for 45-60 minutes or until the internal temperature reaches 165ºF.

Remove the chicken from the oven and let it rest for 15 minutes before carving.