In a large pot, combine all the brine ingredients like vinegar, salt, cloves, sugar, peppercorns, rosemary, sage, and thyme. Mix well and cook for ten minutes.

Remove the pot from heat. Transfer to the container. Add chicken and brine for two hours.

Combine sage, marjoram, black pepper, rosemary, thyme, celery seeds, and ground cloves in a small bowl mixer. Grind and make a fine spice powder.

Combine vinegar, mustard sauce, honey, rosemary, thyme, and sage in a bowl. Make a smooth paste by mixing well.

Coat chicken with spice mixture and sauce. Cook on the charcoal grill for about fifteen minutes on each side.

Cornell chicken is ready. Slice and serve.