George, I use this simple recipe for my chicken, but I use a rotisserie. You could do one on the grates as well.
HOW TO DRY BRINE A CHICKEN
If wet brines aren’t your things, dry brines are just as good, maybe even better. They’re easier, faster, and result in richly flavored meat due to only retaining its own natural juices. Here are the basics to a dry brine.
Step 1: Use 1/2 cup of kosher salt, two tablespoons of baking powder, and any herbs or spices you want and mix together in a bowl.
Step 2: Use paper towels to pat dry your chicken.
Step 3: Generously sprinkle the brine mixture over the entire bird, rubbing it into the skin, until the outside of the bird is completely covered. Depending on the size of your bird, you may not need to use all of the mix; too much and it may end up over salted, so don’t cake it on.
Step 4: Loosely cover chicken with plastic wrap and refrigerate for at least 12 hours or up to 3 days.
Step 5: Rinse off the brine, pat the chicken dry, and cook. (Make sure the skin is very dry before cooking so that it will get nice and crispy.)
Add a rub or any spices to the chicken you desire. (I didn’t add any spices). Cook at 350 with smoke if you desire. Expect cooking time to be about 1.5 hours – 2 hours depending on size of chicken. Check with a meat thermometer for 165 internal temp.
Tips & Tricks for Brining Chicken
Once you’ve got the brining down, there a few extra tips and tricks to remember when brining chicken:
Do not reuse brines. For food safety assurance, dispose of used brines.
With dry brines you may not need to use all of the mixture.
For extra crispy skin, add a little baking soda to dry brines. The baking soda breaks down proteins and mixes with the natural juices to form tiny bubbles, which are key to the crispy skin texture.
Adding some sugar will help brown the skin through caramelization.
https://www.tablespoon.com/posts/how-to-brine-chicken