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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.
10 min
1 hr 10 min
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
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.
Cover chicken with heavy cast-iron skillet instead of foil-wrapped brick.
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