Barbecued Tex-mex Chicken
 
1  3-4 pound chicken, halved with backbone removed
1Lemon, halved

MARINADE
6 Garlic cloves, crushed
1 tb Cayenne pepper
1 tb White pepper
2 tb Paprika
Salt to taste

Wash chicken thoroughly. Pat dry. Rub both sides with half a lemon.

In a small bowl mix garlic and spices. Rub mixture on both sides of chicken.

Place the chicken halves, skin-side up, in a shallow baking dish. Allow the chicken to stand covered in refrigerator for 24 hours.

Place the chicken halves, skin-side up, 4-5 inches from mesquite coals. Cover and grill for 20 minutes, turn and grill at 20 to 30 minutes intervals. Total cooking time is about 1 1/2 hours.