Crispy Brick-Grilled Barbecued Chicken

Crispy Brick-Grilled Barbecued Chicken recipe

photo by:kraft

The clever grilling method makes for crispy, fall-off-the-bone chicken. Our delectable combo of spices and beer-based barbecue sauce makes for big flavor.

time

prep:

10 min

total:

1 hr 10 min

servings

total:

6 servings

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What You Need

Tbsp. paprika

tsp. seasoned salt

tsp. black pepper

tsp. ground red pepper (cayenne)

tsp. dry mustard

broiler-fryer chicken (3-1/2 lb.), cut lengthwise in half

3/4

cup BULL'S-EYE GUINNESS Draught Beer Blend Barbecue Sauce, divided

Make It

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.

The GUINNESS word is a trademark and is used under license. © Guinness & Co.

Kraft Kitchens Tips

Serving Suggestion

Add some vegetables to the grill to serve with this crispy chicken.

Serving Suggestion

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.

Note

Cover chicken with heavy cast-iron skillet instead of foil-wrapped brick.

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nmiller21

posted:8/13/2012

I tried to make this on my grill that I could turn heat of on one side or the other. My chicken was bigger and took almost 2 hours to cook. It was very good but next time I will seperate the thigh from the breast and see if it sill cook better

cpwhite3

posted:8/10/2011

This recipe was great. It would be nice if they told you how hot to have the grill and did a better job explaining the indirect cooking for those who don't grill alot. But the chicken was very flavorful and very juicy.

a cook

posted:8/9/2011

The recipe says to turn off the burners underneath the chicken. You leave the other burners on, otherwise, there will be no cooking.

wfelter2000

posted:8/9/2011

If you read a little closer you'll see they say "turn the burner off under the chicken." Assuming you have a least 2 burners the second will cook the chicken indirectly. The recipe looks great! I love cooking on the grill. The food tastes so much better!

a cook

posted:6/24/2011

I don't know if I'm understanding this right...Instruction says; to put the brick on top of chicken, then turn off grill and cover...then turn every so often...don't see anymore instruction to turn back the grill on....do we ever turn it back on?

a cook

posted:6/18/2011

Too much lack of detail in the instructions.

laurelg1

posted:8/19/2010

This is a wonderful way to cook a whole chicken. It was very easy to butterfly the chicken and instead of a brick, I used a sheet pan and placed a 15 pound metal dumbell on it. The breast meat, which when grilled is often dry and tough, fell easily off the bone and kept its juices. I highly recommend this method of cooking!

a cook

posted:1/10/2010

This chicken was very good!

cajo50

posted:5/21/2008

My family and myself enjoyed this recipe very much. It was very good and easy to make. I would make it again and soon.