We decided to put the chicken on a beer can and put it on the grill. We made a fire on one side of the grill and after the coals were ready we put the chicken on the other side. I turned the chicken a couple of times so that it would brown on all sides. I have done this same process in the oven.
After the chicken comes out of the brine you can cook it any way you would like. I love to brine my meats before cooking, it is the ultimate of moistness. Get in my belly good!

Brine for Chicken

1 gallon water
¾ cup kosher salt
¾ cup brown sugar
3 bay leaves
1 tablespoon peppercorn
1 tablespoon allspice berries
1 whole chicken

In 6- to 8-quart stainless steel stockpot, over medium heat mix water, kosher salt and brown sugar, stirring until salt and sugar are dissolved. Stir in peppercorn, bay leaves, and allspice berries. Add ice to cool down brine. Do not put chicken in until the brine has chilled. Add chicken. Cover; refrigerate at least 8 hours but no longer than 24 hours.
Rinse chicken good before cooking. Discard brine; grill, fry or roast chicken.