Remove any giblets from the cavity of each baby chicken. Rinse briefly under cold water and pat dry thoroughly with paper towels. Trim excess fat and the tail if desired.

Make quick brine

In a deep bowl or container large enough to hold the chickens, combine 1 liter water, kosher salt, brown sugar, whole black peppercorns, and bay leaves. Stir until salt and sugar dissolve. Add smashed garlic and thyme sprigs. Submerge the chickens in the brine. Cover and refrigerate for 1 hour (since birds are small).

Combine marinade

After brining, remove chickens from brine, discard brine, and pat chickens dry. In a separate bowl whisk together olive oil, soy sauce, lemon juice, honey, smoked paprika, ground cumin, red pepper flakes, and freshly ground black pepper until well combined.

Marinate

Place the chickens in a large resealable bag or a shallow dish. Pour the marinade over them, ensuring even coating inside cavities and on skin. Seal or cover and refrigerate for at least 2 hours and up to 8 hours. If refrigerating longer than 2 hours, turn the chickens once so marinade distributes evenly.

Finish & Garnish

Bring to room temperature & preheat

Remove chickens from refrigerator 30 minutes before cooking to come toward room temperature. Preheat oven to 425°F (220°C). If roasting on a grill, preheat to medium-high (about 400–425°F) and set up for indirect heat if possible.

Prepare for roasting/grilling

If roasting: place a rack in a roasting pan and arrange chickens breast-side up, spacing them so air circulates. If grilling: place chickens on a tray or directly on grill grates over indirect heat. Tuck wing tips behind and tie legs together with kitchen twine for even cooking if desired.

Roast / Grill

Cook chickens until internal temperature at the thickest part of the thigh reaches 165°F (74°C) and the juices run clear. For 10–12 oz birds roasted at 425°F, roast 35–45 minutes. If grilling, cook 30–40 minutes, flipping once after 20 minutes, moving between direct and indirect heat as needed to prevent burning. Baste with melted butter during the last 8–10 minutes of cook time for extra color and flavor.

Rest & garnish

Remove chickens from oven or grill and tent loosely with foil. Let rest 10 minutes to allow juices to redistribute. Sprinkle chopped parsley over the chickens, squeeze lemon wedges over them to taste, and serve whole or halved.