4 Cups Hot Water
¾ Cup Kosher Salt
¾ Cup Brown Suger Packed
1Tablespoon Coarse Ground Pepper
2 Cinnamon Sticks
3 to 4lbs Fryer Chicken Amish or Organic
Barbecue SauceChoose Your Favorite
Extra Virgin Olive Oil
Remove chicken from packaging and pat dry with paper towels. Using poultry or kitchen shears cut along each side of the back bone and remove it. Turn chicken breast-side up. Open the two sides of the chicken as if you were opening a book, and lay it flat. Break the breast bone by firmly applying pressure and pressing down—you may break a few rib bones in the process. Tuck the wing tip under the upper wing and place in a shallow casserole dish. Alternatively, you can do this with a whole chicken, but it will take longer to cook. In a large saucepan, dissolve salt and sugar in hot water.
Add apple cider, pepper, cinnamon sticks and apple pieces and simmer for 5 minutes. Remove from heat, pour liquid into a large metal bowl and add about 4 cups of ice cubes to rapidly cool down brine. Once the ice has melted and the brine is cool, place chicken in brine, adding more cold water if is necessary to cover the butterflied chicken. Brine for 2 to 4 hours covered in the refrigerator.
Remove chicken from brine and air dry for 10 minutes before cooking. When ready to cook, brush lightly with oil, place chicken skin-side up in the center of the grill.
Grill 50-60 minutes or until the juices run clear. If using barbecue sauce, brush on during the final 10 minutes of the cooking time, and grill until caramelized and glossy. Remove from grill, let sit 10 minutes and cut chicken into halves or quarters and serve with Smokey Chipotle Sweet Potato Puree with Maple Syrup.