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MyCookbook Member: infinity474
Recipe Category: Poultry
Recipe Preparation Level: easy
2 whole chickens, about 3 lbs each
1 T Sweet Paprika
2 t Chili Powder
1 t oregano
1 t salt
1 t black pepper
1/4 t cayanne pepper
1/2 t garlic powder
1 T packed brown sugar
2 (12 oz) cans of beer
1 small onion, diced
2 cloves garlic, diced
Trim chickens of any excess fat. Rinse inside and out, pat dry.
In a small bowl, combine paprika, chili powder, oregano, salt, black and cayenne peppers, garlic powder and brown sugar, mix well. Rub about a teaspoon of the mixture on the inside of each chicken. Rub remaining mixture over the surface of the chickens.
Open beers and pour off about half of the beer. Stuff the onion and garlic into the cans. Ease the chickens over the beer cans, feet down, until chickens are resting on the cans and their legs. The beer cans must remain upright at all times.
Scatter a handful of soaked hickory chips over hot charcoal that has ashed over. Place chickens and beer cans on the grill over indirect medium heat. Close lid, leaving vents open. Grill for about 2 hrs, or until legs and wings wiggle ealily, adding 6 to 8 briquettes to fire every 30 minutes.
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