Crispy Brick-Grilled BBQ Chicken
What You Need3 Tbsp. paprika2 tsp. seasoned salt2 tsp. black pepper1 tsp. ground red pepper (cayenne)1 tsp. dry mustard1 broiler-fryer chicken (3-1/2 lb.), cut lengthwise in half3/4 cup BULL'S-EYE GUINNESS Draught Beer Blend Barbecue Sauce, divided
HEAT greased grill to medium heat.
WRAP 2 bricks with foil. Mix seasonings; rub under chicken skin. Reserve 1/4 cup barbecue sauce; refrigerate to serve with cooked chicken.
PLACE chicken, skin-sides down, on center of grill grate. Top each chicken half with 1 wrapped brick. Turn off burners directly below chicken; cover grill with lid. Grill chicken 30 min., turn chicken. Replace brick. Grill 15 min. Remove brick. Brush chicken with half of the remaining barbecue sauce. Continue grilling 15 min. or until chicken is done (165ºF), turning and brushing occasionally with remaining barbecue sauce.
SERVE with reserved barbecue sauce.