Oriental Brine

I had some fabulous grilled whole chicken at a pool side party recently and tracked down the brine that made this memorable.  I thought I'd like to do this on my rotisserie but if you don't have one, butterfly the chicken and put it directly on the grill grate over indirect heat.  This is enough brine for two whole chickens to be submerged. If you don't have a large container use a heavy duty garbage bag.  Be sure to keep those marinating chickens refrigerated (40 degrees F.) until ready to grill.  The sugar will make a dark skin, don't worry it's delish!

1 large sweet onion diced
1 cup celery diced
1 cup carrot diced
3/4 cup honey
1 1/2 cup soy sauce
1/2 cup hoisin sauce
 1 1/2 lbs brown sugar
1/3 cup salt
2 tsp grated fresh ginger
3 bay leaves
1 tbls juniper berries
1 tbls whole cloves
1 tbls black pepper corns
2 tsp chopped thyme
2 tsp parsley

Combine all ingredients in 6 cups water and bring to a boil.  Add 2 quarts ice water to cool. Submerge chickens and refrigerate for 48 hours.

Check cooked chickens internal temperature in the thickest part of the breast for 160 degrees. I tie my chickens with butchers twine but another check for doneness is to wiggle the drumstick