Cumin BBQ Brick Chicken

I have made split chicken under a brick before and it has turned out great. However something went really wrong with this chicken and the skin got a little charred. My husband said that I had the BBQ too hot. I think I just was not paying attention I was busy doing other things. So here is a picture of my failure. Some of the chicken was still salvageable however so we did eat supper. My kids actually liked it with a little bit of special sauce (ketchup).

Split Whole Cumin Chicken
Michael Haye
Ingredients
1 (4 to 6-pound) chicken
Marinade:
3 tablespoons olive oil
2 ounces honey
1 bunch freshly chopped cilantro leaves
1 quart buttermilk
Rub:
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons paprika
4 tablespoons ground cumin
Salt and freshly ground black pepper
4 cloves fresh minced garlic
Basting liquid:
1/2 cup olive oil
3 tablespoons ground cumin
3 tablespoons fennel seed
For the marinade:
Mix olive oil, honey and cilantro in a bowl, add buttermilk and mix well.
Directions


For the rub:
Mix ingredients in a small bowl and set aside until ready to use.
For the basting liquid:
Combine the ingredients in small bowl and place by the grill with a brush for basting.
Place chicken breast down. Grab tail and cut along the back bone, do the same on the other side and remove the back bone.
Add the marinade to a resealable bag and add the chicken. Let marinate for 1 to 2 hours in the refrigerator.
Remove chicken from marinade and pat skin dry. Coat the skin of the chicken with the rub and carefully place some of the rub under skin. Return to the refrigerator for a minimum of 20 minutes.
Taking two bricks, wrap both separately in two layers of aluminum foil. Place chicken on the grill skin side down and put bricks on top. Flip after 20 minutes and return bricks to the top of the chicken until done about 15 more minutes.
When cooked through, remove the chicken from the grill and peel off the skin. Place the chicken, flesh side down, on the grill over high heat to get grill marks. Place the reserved skin on the top level of grill to crisp. Transfer the chicken to a serving platter.