Properly wash the chicken with cold water and keep it aside. Take a large marinade bowl. Pour granulated sugar and kosher salt along with 1 cup of hot water. Stir it properly let everything dissolve well. Afterwards, pour peppercorns and bay leaves along with some cold water that can cover up the whole chicken. Take a bowl and keep the chicken into it; marinate it for 4 hours.

On high heat, preheat the grill. Get the chicken from the brine and wash it well with cold water. Season the inside with salt—mix lemons, red onions, herbs, garlic cloves, kosher salt, olive oil and pepper. Stuff the blend in the cavity and season the outer skin well with olive oil, pepper, and salt. Get the grill ready for chicken, along with the rod. Tie the legs and completely fold the wings inside the breast.

Start the rotisserie after keeping the chicken on the grill. Keep cooking the chicken on indirect heat, for 1½-2 hours or to the point the thicker part gets the temperature of 73°C.

Garnish the chicken with aromatic dried herbs and serve the chicken hot along with smoky rice side dishes.