Dry-Rub Chicken with Honey Barbecue Sauce

Draper and her family often celebrate Mother's Day - and the return of warm weather - by cooking in the backyard. The highlight of the dish is this juicy, spicy chicken with an irresistible sweet and sour barbecue sauce.
To cook the chicken, remove the giblets and neck from the chicken and discard them. Rinse the chicken with cold water; dry. Trim off any excess fat. Place the chicken breast side down on a cutting surface. Cut the chicken lengthwise in half along the spine (don't cut the brisket). Turn the chicken upside down. Starting from the neck cavity, remove the skin from the breast and shins by inserting your fingers, gently pressing between the skin and the meat.Combine paprika and the following 4 ingredients (mix paprika with seasoned salt). Rub the paprika mixture over the loosened skin and rub the breast and shins. Gently press the skin down to secure it. At the bottom of each breast half, make a 1-inch-thick incision; insert the tips of your shins into the incisions.To prepare the grill for indirect cooking, place a disposable aluminum foil pan in the grill; pour water into the pan. Arrange the coals in a skillet; preheat to medium heat. Brush the grill grate with cooking spray; place the grate on the grill. Place the chicken breast side down on the grill rack on top of the foil-covered pan. Cover and bake for 1 hour and 30 minutes, or until the thermometer reads 180 degrees. Remove the chicken from the grill; place on a clean cutting surface. Cover with foil and let stand for 5 minutes.To make the sauce, combine the ketchup and other ingredients in a small saucepan. Bring the sauce to a boil over medium-low heat; cook for 15 minutes, stirring frequently. Remove the skin from the chicken and brush with 1/3 cup of the sauce. Serve the remaining sauce with the chicken.