Brining is the key to cooking super-tender, full-flavored chicken. The day before you cookout, you'll want to brine your chicken. First fill a deep pan/container with water and add kosher salt and sugar. Mix until they are completely dissolved. Pour in the soy sauce and mix well. Place the chicken halves in the brine, completely submerged, and refrigerate overnight.

When you're ready to grill, remove the chicken from the brine, pat dry with a paper towel, and place on a hot grill. Begin grilling on aluminum foil for about 20 minutes, and then move to an open flame for another 20 minutes. During the last 20 minutes, flip the chicken and brush with Tony Roma's BBQ Sauce every five minutes until the chicken is done. Total grill time is about 40 minutes, or until the chicken reaches an internal temperature of 165 degrees.

That's all there is to it! Enjoy your juicy chicken!