Combine the bay leaf, thyme, rosemary, sugar, salt, white and black pepper, onion, garlic, lemon, tea bags, and water in a large saucepan and whisk to make sure that the salt and sugar are dissolved. Bring to a boil over medium heat. Remove from heat; cover and steep for 10 minutes. Discard tea bags, then cover and refrigerate for 2-4 hours to cool.

Place chicken in a large ziplock freezer bag or dish with an airtight seal and pour in the brine until covered. Seal tightly, place inside of a bowl and refrigerate for 24 hours.

When ready to prepare, remove the chicken from the bags and discard the brine. Pat chicken dry with paper towels. Preheat the grill to 325 degrees F. Place chicken on the skin side down. Cover and grill for 10 minutes. Turn over and grill for 10 minutes. Turn chicken again and grill for 5 minutes or until skin is crispy. Let rest for 5 minutes before serving.