Lemon Herb-Brined Chicken

1 chicken (3.5 lb), cut up
3 cups water, divided
peel from 1 lemon, cut up
2 tbsp plus 2 tsp salt
4 cloves garlic, crushed
4 sprigs fresh thyme
2 sprigs fresh rosemary
8 oz Zesty Italian dressing
1 cup ice cubes

1. Remove and discard skin from all chicken pieces except wings. Add all chicken pieces to a resealable plastic bag; place in large bowl.

2. Bring 2 cups water, lemon peel, salt, garlic, and herbs to boil in saucepan. Remove from heat; pour into separate 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 minutes. Meanwhile, heat greased grill to medium-high heat.

4. Grill chicken 2 minutes on each side. Reduce grill to medium heat. Grill chicken 8-18 minutes or until done (165 degrees), turning occasionally and removing chicken pieces from grill as they are done. (Smaller pieces will cook more quickly.)

Serves 4-6.

Notes: