A whole bird cooks evenly and quickly on the grill when butterflied, and it's a great way to feed a crowd as several cook as easily as one.
1 2 1/2 - 3 lb chicken
1/2 cup sugar
1/2 cup salt
12 - 15 cups water
1/4 cup soy sauce
2 Tablespoons honey
2 Tablespoons cider vinegar
1/2 teaspoon fresh grated ginger
1/2 teaspoonfresh minced garlic
Remove the giblets and keep for another use. On a cutting board, place the chicken breast side down. Using poultry or heavy-duty kitchen shears, cut along each side of the backbone and remove. Flip the chicken over so it's almost flat. Press down firmly to crack the breastbone and so the whole chicken lies flat.
Marinate chicken in brine made of sugar, salt, and water to cover. Marinate 3 hours.
Make basting sauce with soy sauce, honey, vinegar, ginger, and garlic.
Remove chicken from brine and rinse well.
To cook, preheat the grill to medium-high. Place the chicken bone side down on the grates, cover the grill and grill about 45 minutes or until throughly cooked through. Baste after 20 minutes every 10 minutes with sauce during grilling. Remove from the grill and let rest about 15 minutes before slicing.
Some fresh pineapple slices can be grilled along with the chicken.