Place chicken, breast side down, on cutting board with legs toward you. Use kitchen shears to cut along each side of backbone; remove and discard bone. Open up chicken like a book; turn over. Press firmly between breasts to flatten.
Reserve 2 Tbsp. oil for later use; brush remaining oil, then rub 2 tsp. paprika evenly onto both sides of chicken.
Place chicken, breast side down, on grill grate; top with weight. (See tip.) Grill 5 min. Remove weight; turn chicken. Grill (without weight) 35 min. or until chicken is done. Brush chicken with 1/2 cup barbecue sauce; grill 5 min. Remove from grill, brush with 1/4 cup of the remaining barbecue sauce. Cover with foil to keep warm.
Toss beans and onions with remaining oil and paprika in disposable foil pan sprayed with cooking spray. Grill 5 min. or until vegetables are crisp-tender. Remove from grill.
Cut beans and onions in half; place in medium bowl. Add remaining ingredients, including remaining barbecue sauce; mix lightly. Serve with chicken.
How to Weigh Down the Grilled Chicken
Wrap brick in foil, then use to weigh down the chicken as it cooks on the grill.
Serve with a crisp mixed green salad.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.