Hickory Roasted Chicken

• 2 qt. KRAFT Original Barbecue Sauce
• 2 qt. KRAFT Hickory Smoke Barbecue Sauce
• 2 cups brown sugar, packed
• 3/4 cup LEA & PERRINS Worcestershire Sauce
• 1-1/2 Tbsp. ground red pepper (cayenne)
• 16 each roasting chickens (3 lb.), split
• 1 cup barbecue rub seasoning

1. Cook barbecue sauces, sugar, Worcestershire sauce and pepper in saucepan on medium heat until heated through.
2. (Do not exceed 160 degrees F.) Cool.
3. Refrigerate until ready to use.
4. Place chicken halves, bone-sides down, in parchment-lined full-sheet pans (or in lined half-sheet pan for trial recipe).
5. Rub 1/2 Tbsp.
6. seasoning onto each chicken half; brush each half with 1/4 cup of the sauce.
7. Bake in 325 degrees F standard oven 15 min.
8. Brush with remaining sauce; bake 15 min.
9. or until done (165 degrees F).

kraft original barbecue sauce, hickory smoke, brown sugar, worcestershire sauce, ground red pepper, roasting chickens, barbecue rub seasoning

Taken from www.kraftrecipes.com/recipes/hickory-roasted-chicken-123897.aspx (may not work)