2 quarts cold water
¼ cup packed brown sugar
2 tablespoons salt
3 garlic cloves, pressed
1 whole broiler-fryer chicken (4-5 pounds), giblets and neck discarded
½ cup barbecue sauce
For the brine: Combine water, brown sugar, salt and pressed garlic in large bowl; mix well.
Using kitchen shears, remove backbone from chicken by cutting as close as possible down both sides of backbone. Press open and flatten chicken; place in jumbo-size resealable plastic bag. Pour brine into bag; seal bag and place in large mixing bowl. Brine in refrigerator six hours or overnight.
To cook: Prepare grill for direct cooking over medium heat. Cover a grill press, a brick or the bottom of a cast-iron pan with heavy-duty aluminum foil. Remove chicken from brine; discard brine. Pat chicken dry with paper towels.
Place chicken skin-side down on grid of grill. Place grill press or pan on top of chicken. Grill chicken, covered, eight to 15 minutes or until skin begins to char. Carefully remove press and turn chicken over. Place press back onto chicken. Grill chicken, covered, another eight to 15 minutes. Remove press; grill chicken, covered, another 20-40 minutes or until internal temperature of chicken reaches 165 degrees in thickest part of thigh, turning occasionally and brushing with barbecue sauce.
Nutrition values per serving: 380 calories, 20 g fat (5 g saturated), 9 g carbohydrates, 0 g fiber, 39 g protein, 125 mg cholesterol, 610 mg sodium.
"Great Grilling Recipes" by The Pampered Chef (2012)