- 1 gallon water
- 1/2 cup kosher salt
- 1/2 cup light brown sugar
- Three 3 1/2-pound chickens
- 10 pounds hardwood lump charcoal
- 9 garlic cloves—6 smashed, 3 minced
- 1 bunch scallions, coarsely chopped
- 1 fennel bulb, finely diced
- 1 jalapeño, finely diced
- 1 dried ancho chile—stemmed, seeded and coarsely chopped
- Tim Love's Wild Game Rub
- In a pot, combine the water with the salt and sugar and cook over moderate heat, stirring, until the salt and sugar dissolve. Let the brine cool to room temperature.
- Set three large oven-roasting bags in a large roasting pan. Put a chicken in each bag and pour one-third of the brine in each. Tie the bags and refrigerate for 4 hours.
- Set up a grill for indirect grilling: Light 5 pounds of the charcoal on one side of the grill and hang a grilling or oven thermometer on the opposite side of the grill.
- Remove the chickens from the brine and pat dry. In a bowl, combine the smashed garlic, scallions, fennel, jalapeño and ancho. Toss with 2 tablespoons of the Wild Game Rub and stuff into the chicken cavities. Tie the legs together with string. Rub the outside of the chickens with the minced garlic and 1/2 cup of the Wild Game Rub.
- Set the chickens breast side down on the grill opposite the coals. Cover and cook at 325° to 350° for 1 hour. Add the remaining 5 pounds of charcoal to the grill as needed to maintain the temperature. Turn the chickens, cover and cook until an instant-read thermometer inserted in the inner thighs registers 160°, about 1 hour and 30 minutes longer. Transfer the chickens to a carving board and let rest for 10 minutes. Carve the chickens and serve.
Oaked Chardonnays have toasty notes that go well with smoky dishes like this chicken.