Place all brine ingredints into a small saucepan and bring to a boil. Stir to dissolve the salt. Reduce the heat to a low boil for 2 minutes.
Remove from the heat and let cool.
Place the chicken pieces into a covered bowl or zip-close bag and cover with the brine.
Refrigerate about 3 hours.
Remove the chicken from the brine and pat dry. Always season again before grilling with salt and freshly ground black pepper.
Very lightly oil the skin with olive oil, then grill, skin side down for 7 or 8 minutes to get a nice char.
Turn and let cook 10 or 12 more minutes until the internal temperature is 165°F. Let the chicken rest for 5-10 minutes.
Cut the 3 lemons in half and grill them cut side down.
Serve chicken on a wooden board or platter. Garnish with grilled lemon and lots of torn herbs.