Categories: chicken

Ingredients

• *3 tablespoons paprika
• *1 tablespoon sugar
• *1 tablespoon salt
• *2 teaspoons coarsely ground black pepper
• *1 teaspoon onion powder
• *1 teaspoon garlic powder
• *1 teaspoon ground red pepper (cayenne)
• *2 whole chickens (about 3 1/2 lbs each)
• *2 cans (12 ounces each) beer

Directions

1. Prepare grill for covered indirect grilling over medium heat.

2. In small bowl, combine paprika, sugar, salt, black pepper, onion powder, garlic powder, and ground red pepper.

3. Remove giblets and necks from chickens. Rinse chickens with cold running water and drain well; pat dry with paper towels. Sprinkle 1 tablespoon spice mixture inside cavity of each chicken. Rub remaining spice mixture all over chickens.

4. Wipe beer cans clean. Open beer cans; pour off 1/2 cup beer from each can and reserve for another use. With can opener, make four more holes in top of each can. With partially filled beer can on flat surface, hold 1 chicken upright, with opening of body cavity down, and slide chicken over top of beer can so can fits inside cavity. Repeat with remaining chicken and can. With large spatula, transfer chickens to center of hot grill rack over medium heat, keeping cans upright. Spread out legs to balance chicken on rack.

5. Cover grill and cook chickens until juices run clear when thickest part of thigh is pierced with tip of knife, 1 hour to 1 hour 15 minutes.

6. . With tongs and barbecue mitts, carefully remove chicken and cans from grill, being careful not to spill beer. Let chicken stand 10 minutes before lifting from cans. Transfer chickens to large platter or carving board; discard beer.

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