Carribean BBQ Chicken

1 broiler-fryer chicken (3 lb.), cut up

1 tsp. each: garlic powder and onion powder

1/2 tsp. each: ground red pepper (cayenne) and black pepper

1/2 tsp. dried thyme leaves

1/2 tsp. ground cinnamon

2 Tbsp. lime juice

1/2 cup BULL'S-EYE Brown Sugar & Hickory Barbecue Sauce

PREHEAT grill to medium heat. Trim and discard excess fat from chicken.

MIX seasonings in small bowl until well blended; stir in lime juice to form paste. Rub evenly onto the chicken.

PLACE chicken, skin side up, on grill; cover grill with lid. Grill 15 min.; turn over. Brush with 1/4 cup of the barbecue sauce. Grill an additional 10 min.; turn over. Brush with remaining 1/4 cup barbecue sauce. Continue grilling 5 min. or until chicken is cooked through (internal temperature of 170°F or until juices run clear).

Tips

For more flavor, rub the paste under the skin of the chicken before grilling.

Rub chicken with paste as directed. Cover and refrigerate several hours or overnight. When ready to serve, uncover and grill as directed.