Title: Hot Barbecued Chicken
Categories: Cajun Entree Poultry
Yield: 4 Servings

1		Chicken (3 lb)
		Juice of 1-1/2 lemons
2		Cloves garlic, (see note)
1	tb	Fresh ground black pepper
2	tb	Ground cayenne pepper
1	tb	Paprika
2	tb	Melted butter

NOTE: the two cloves of garlic should be crushed with 1 tablespoon of salt.

Split and butterfly the chicken by cutting down the backbone and opening the chicken leaving the breast attached. Squeeze lemon juice over the chicken. Mix together the garlic, peppers, and paprika, and add to the melted butter. Pour over chicken. If possible, let the chicken sit overnight, uncovered, in the refrigerator. Prepare the grill. Place the chicken, breast side up, on the grill. Cover the grill and cook chicken for 50 minutes or until done. Don't turn. If the skin is not crispy, place the chicken under the broiler to crisp the skin and brown, watching carefully so that it doesn't burn.

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