Instructions: In a Dutch oven or large stock pot, bring water, pickling spice, and salt to a boil over high heat. Remove from heat and chill completely.

Remove giblets from chicken; rinse and pat dry. Submerge chicken in chilled pickling marinade. Marinate in refrigerator 12 hours.

Remove chicken from marinade; discard marinade. Pat chicken dry with paper towels, brushing off excess pickling spice. Place chicken, breast-side up, in center of cooking grate. Grill 1 to 1 1/4 hours or until meat thermometer registers 180 degrees and the drumsticks move easily in their sockets. Serve hot while skin is still crispy.

This recipe yields 6 servings.

Wine Recommendation: Look for a fresh and perky Napa Riesling with notes of bright green apples.

Beer Recommendation: A highly hopped brew with a very crisp finish would be perfect. Can you say Pilsener? Try one from the Old World - definitely worth the money.

Comments: This chicken grills up so deliciously brown, crispy, and juicy, you may never make it any other way again!

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