Crispy Brick-Grilled Barbecued Chicken

• 3 Tbsp. paprika
• 2 tsp. seasoned salt
• 2 tsp. black pepper
• 1 tsp. ground red pepper (cayenne)
• 1 tsp. dry mustard
• 1 broiler-fryer chicken (3-1/2 lb.), cut lengthwise in half
• 3/4 cup BULL'S-EYE GUINNESS Draught Beer Blend Barbecue Sauce, divided

1. Heat greased grill to medium heat.
2. Wrap 2 bricks with foil.
3. Mix seasonings; rub under chicken skin.
4. Reserve 1/4 cup barbecue sauce; refrigerate to serve with cooked chicken.
5. Place chicken, skin-sides down, on center of grill grate.
6. Top each chicken half with 1 wrapped brick.
7. Turn off burners directly below chicken; cover grill with lid.
8. Grill chicken 30 min., turn chicken.
9. Replace brick.
10. Grill 15 min.
11. Remove brick.
12. Brush chicken with half of the remaining barbecue sauce.
13. Continue grilling 15 min.
14. or until chicken is done (165 degrees F), turning and brushing occasionally with remaining barbecue sauce.
15. Serve with reserved barbecue sauce.

paprika, salt, black pepper, ground red pepper, dry mustard, chicken, barbecue sauce

Taken from www.kraftrecipes.com/recipes/crispy-brick-grilled-barbecued-chicken-106273.aspx (may not work)