Big Daddy Dan's Dancing Birds

For the brine

1 gallon of cold water

1 cup brown sugar

1 cup kosher salt

1 jalapeño (top removed, cut lengthwise and seeds removed)

1 lemon, juiced

1 whole chicken with backbone removed

Olive oil

¼ cup kosher salt

3 tablespoons black pepper

2 tablespoons onion powder

2 tablespoons granulated garlic

1-2 teaspoons dried herb of your choice (optional)

To make the brine, heat one quart of water on the stove top. Add the brown sugar, salt and jalapeño to the water and stir until sugar and salt are dissolved. Add this to the remaining water along with the juice of the lemon. Place in the fridge to cool off before adding chicken.

Lay the chicken on a cutting board and use the spatchcock method to prepare it. Place the chicken in the brine for four to six hours. Once brined, dry with paper towels. Lightly rub the outside of the chicken with olive oil. In a small bowl, mix salt, pepper, onion powder, garlic and any other herbs. Then lightly sprinkle the mix/rub on the bottom and top side of the chicken.

To cook, set your grill up for indirect heat to roughly 325 to 350 degrees. If using a gas grill, turn one side on and place chicken on the other side. Gently lay your chicken on the grill away from the coals/fire and let it cook. Close the lid of your grill and check chicken in about 60 to 75 minutes. When the thigh meat reaches 165 degrees internal temperature, remove the chicken from the grill. Let it rest for at least five minutes before cutting.

Serves four.