Chicken - Whole [Gr] 'Butterflied for Stuffin'

By Kwasome

**ATK:We tested this recipe many times with a 3-pound chicken. Although grilling conditions vary, each time we
cooked the chicken, it was done in less than 30 minutes—12 minutes on one side and 12 to 15 minutes on
the other. For chickens that weigh closer to 3 1/2 pounds, plan on the full 15 minutes once the chicken has
been turned.

Ingredients

• 6 tablespoons table salt
• 6 tablespoons sugar
• 1 whole chicken (3 to 3 1/2 pounds), buttterflied according to illustrations below
• Ground black pepper

Details

Servings 4

Preparation

Step 1

1. Dissolve salt and sugar in 1 quart cold water in 1-gallon zipper-lock plastic bag. Add chicken; press out as much air as possible from bag and seal. Refrigerate until fully seasoned, at least 2 hours and up to 4 hours.

2. Turn all burners on grill to high, close lid, and heat until grill is very hot, about 15 minutes. Use grill
brush to scrape cooking grate clean. Turn all burners down to medium.

3. Meanwhile, remove chicken from brine, rinse well, dry thoroughly with paper towels, and season with
pepper to taste. Reposition chicken parts if necessary.

4. Place chicken, skin-side down, on grill rack. Set rimmed baking sheet or other flat pan on top of chicken; put 2 bricks in pan. Grill until chicken is deep brown, about 12 minutes. Using tongs, flip chicken skin-side up. Replace sheet pan and bricks, and continue cooking until chicken juices run clear and instant-read thermometer inserted deep into thigh registers 165 degrees, 12 to 15 minutes more.

5. Remove chicken from grill, then cover with foil and let rest for 10 to 15 minutes. Carve according to illustrations below and serve.