Straight out of the Grillstock recipe book. Didn't have the time to brine the bird for longer than 1 1/2 hours but you could really taste the difference; haven't tried brining chicken before - fantastic!
Got plenty of chicken rub left over too.
So, I don't have my kettle yet, and am grilling on a classic brick type BBQ, very British and very limited.
I did find a huge enabled casserole tin that covered the chicken - this did help to keep the heat in.
Very tasty, crispy skin. Succulent, fall away from the bone stuff.
Not bad for a first attempt!
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