This is simple and excellent.

• Prepare a brine of half cup sugar, half cup salt, in 2 quarts of water;
• Submerge a whole chicken, cover and refrigerate for an hour;

Prepare a very hot barbecue – over 500°f; you will be putting the chicken in the barby on top of foil, lid closed. We have a barbecue that lends itself well to high heat – the length allows fires on either side of that which is to be cooked.

• Remove the bird from brine and rinse well; pat dry and sprinkle Kosher salt over the skin;
• Cut the spine out of the bird; push the bird flat;
• Rub an herbed butter under the skin; rub olive oil on the outside of the bird.
• Place a sheet of foil on the grill away from the coals, and cover with a touch of olive oil.
• Place the flattened bird on the foil, skin side up; close the lid and cook for 15-20 mins; rotate the bird 180 degrees, and cook for another 10-15 mins; until the breast is 165.

Let the bird rest for about ten minutes. It is fantastic.