Crispy Brick-grilled Barbecued Chicken
- Prep Time: 10 Minutes (Total Time: 1 Hour 10 Minutes)
- Serving Size: 5
- 3 tablespoons Paprika
- 2 teaspoons Seasoned Salt
- 2 teaspoons Black Pepper
- 1 teaspoon Ground Red Pepper (cayenne)
- 1 teaspoon Dry Mustard
- 1 Broiler-fryer Chicken (Three & Half Pounds), Cut Lengthwise In Half
- 3/4 cup BULL'S-EYE GUINNESS Draught Beer Blend Barbecue Sauce, Divided
PREHEAT greased grill to medium heat. Wrap two bricks with foil; set aside. Mix seasonings; rub under chicken skin. Pour 1/4 cup of the barbecue sauce into small serving bowl; set aside to serve with the cooked chicken.
PLACE chicken, skin-sides down, on center of grill grate. Top each with one wrapped brick. Turn off burners directly below chicken; cover grill with lid. Grill chicken 30 min., turn chicken. Replace brick. Grill an additonal 15 min. Remove brick. Brush chicken with half of the remaining barbecue sauce. Continue grilling 15 min. or until chicken is cooked through (170°F), turning and brushing occasionally with the remaining barbecue sauce.
SERVE with the reserved 1/4 cup barbecue sauce.
KRAFT KITCHENS TIPS
Cut 10 slices OSCAR MAYER Bacon into 1-inch pieces; place in large saucepan. Stir in 1 chopped onion. Add to grill when adding the chicken. (Or cook on stovetop.) Cook 5 min., stirring occasionally. Add 1 can (28 oz.) baked beans, 1 drained can (15.5 oz.) each butter beans and Great Northern beans; mix well. Stir in additional 1 cup BULL'S-EYE GUINNESS Draught Beer Blend Barbecue Sauce. Cook until ready to serve with the chicken, stirring occasionally.
RECIPE COURTESY OF KRAFT FOODS