Bring 4 cups of water to boil.

Remove from heat, add the tea bags, salt and sugar; take care to completely dissolve the salt/sugar.

Allow to steep for at least 10 minutes.

Discard the tea bags and allow to cool for another 10 minutes.

To a large bowl, bucket, or other suitable container, add the chicken, lemons, and rosemary; try to arrange the lemon and rosemary between the pieces of chicken. 

Add the remaining 4 cups of COLD water to the sweet tea brine and stir.

Pour the brine over/into the chicken, lemon, and herbs. 

Cover and refrigerate. 

Allow the chicken to brine for at least 8 hours to overnight. 

Drain the chicken from the brine, patting each dry and discarding any sticking peppercorns and rosemary leaves. 

Clean the grill grates by heating it on high to burn off residue, scrape clean.

Reduce heat to medium-high; 375 to 450°F

Oil the grates generously or the chicken will stick.

Once the grill stops smoking, place the chicken evenly spaced on the grill.

Don't move the chicken, allow to cook for 3-4 minutes with the lid closed. 

Flip the chicken, cook for an additional 3-4 minutes or until the chicken reaches 150°F.

Remove from grill and allow to rest for at least 5 minutes. 

Serve and enjoy.