Grilled tea-brine chicken with peach, mint, and arugula salad

Ingredients:

• 3/4 cup sugar
• 2.5 cm ginger root, peeled and cut into 0.5 cm thick coins.
• 1 lemon
• 8 bags of black tea
• 1 whole chicken (1.3-1.8 kg), cut into 8 pieces
• 2 small or medium peaches, halved (280-340g total)
• 150 g of small arugula
• 1/4 cup fresh mint leaves
• 2 tbsp extra-virgin olive oil + extra for grilling

Preparation:

1. Combine 4 cups of water in a large saucepan with the sugar, ginger, and 1/4 cup of salt. Cut the lemon in half, squeeze the juice from half, and add it to the saucepan. Set the remaining lemon half aside.
2. Bring the water to a boil over medium-high heat and stir until the salt and sugar dissolve. Remove from heat, add the tea bags, and let steep for 5 minutes. Remove the tea bags and add 3 cups of ice to cool the brine to room temperature, 5-8 minutes.
3. Add the chicken pieces, making sure they are completely submerged in the liquid. Cover and refrigerate for at least 8 hours and up to 16 hours.
4. Remove the chicken from the refrigerator and remove it from the brine. Pat it dry.
5. Preheat the grill to indirect heat.:
   
   On a gas grill (with 3 or more burners), turn all burners to medium-high heat. After about 15 minutes, turn off one of the middle burners (2 if you have a grill with 4 or more burners) and reduce the heat to medium on the others. On a charcoal grill, dump the burnt-out coals in the chimney starter onto one side. Place a drip pan on the other side to prevent flare-ups. The grill temperature should be around 350°F (175°C), so adjust the vents to maintain heat. Preheat the grill according to the manufacturer's instructions.
6. Lightly oil the grill grate and place the chicken pieces, bone-side down, over indirect heat. Cover and cook until the skin is golden brown and the chicken is about three-quarters cooked through (a thermometer inserted into the grill should read approximately 130°F (55°C)), 20 to 25 minutes. Flip the chicken pieces so they're skin-side down and continue cooking over indirect heat until the chicken is cooked through and an instant-read thermometer reads 165°F (74°C), about 15 more minutes.
7. Meanwhile, lightly brush the peaches and the remaining lemon half with oil and place them flesh-side down over direct heat. Cook until grill marks appear but the peaches are not overly soft, about 2 minutes. Flip the peaches (leaving the lemon flesh-side down) and cook on the other side, about 1 minute more.
8. Remove the peaches and lemon from the grill. Slice the peaches into wedges. Squeeze the lemon into a small bowl and toss with olive oil. Season with salt and pepper. Toss the arugula with the mint, peaches, and lemon dressing. Serve the salad with the chicken.