Directions

1. Combine all ingredients into a large re-sealable bag or container that will make sure the chicken is covered in the brine at all times. It needs to marinate in the brine for a minimum of 4 hours but 24-48 is preferable.
2. Set chicken straight on grate of an indirect grill and roast at 400 F for an hour or until the internal temperature of the chicken reaches 165 F. This can easily be done in an oven. I recommend using a roasting rack that will elevate the bird from the bottom of the pan and allow air flow around the entire bird.