full belly - pickle marinated grilled chicken

Total time including marinating 2.5 hours
Total active time 45 minutes
note: this recipe is really easy and especially good using full belly cauliflower crunch
but any full belly pickle brine will make a super tasty grilled chicken.


1 - 4 lb. Roasting Chicken (Miller Brand Amish Roasting Chicken is what we like) cut into 8
. Note: 8 cut chicken is available at any market or use any combination of bone in,
      skin on, breasts, legs, thighs and wings
1 - Jar any full belly pickles you crave.
1 1/2 - Sticks butter for brushing on chicken
1. Place the chicken pieces into a one gallon (ziplock) plastic bag.
2. Add the brine from a jar of full belly pickles
    reserving the pickles to serve with the chicken
3. Seal the bag and place on a plate in the fridge turning the bag
    over once every 30 minutes for 2 hours so all the chicken gets
4. After the third time you turn the chicken preheat a grill to
    350 degrees
5. Melt the butter in a small pan on the stove or glass bowl in
    the microwave
6. When the chicken has been marinating 2 hours, place on the
    grill skin side down then turn the chicken every 10 minutes
    brushing with the butter         
7. When the breast and thigh have reached 160 to 165 degrees
    on an instant read thermometer remove from the grill to a
    serving platter and top with warmed full belly cauliflower crunch
8. This full belly grilled chicken is wonderful served with grilled
    potatoes coleslaw and your favorite Chardonnay or a Pinot Noir.

note: before heating the grill be sure to clean the grill grate with a wire brush then wipe with a damp paper towel to remove all residue from previous cooking.