Beer Can Chicken
Instructions:
Your favorite brew keeps this chicken moist and juicy. If you’re using a charcoal grill, add ten charcoal briquettes per side if cooking time is more than 1 hour. 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 31â„2 pounds each) 2 cans (12 ounces each) beer
Makes 8 main-dish servings. Prep: 15 minutes plus standing Grill: 1 hour
- Prepare charcoal fire for covered indirect-heat grilling with drip pan as manufacturer directs or preheat gas grill for covered indirect grilling over medium heat.
- In cup, combine paprika, sugar, salt, black pepper, onion powder, garlic powder, and ground red pepper.
- Remove giblets and necks from chickens. Rinse chickens inside and out 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.
- Wipe beer cans clean. Open cans; pour 1â„2 cup beer from each can and reserve for another use. With church key, make four more holes in top of each can. With partially filled 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 grill rack, keeping cans upright. (If using charcoal, place chickens over drip pan.) Spread chicken legs to balance chickens on rack. 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.
- With tongs and barbecue mitts, remove chickens and cans from grill, being careful not to spill beer. Let chickens stand 10 minutes before lifting from cans. Transfer chickens to large platter or cutting board; discard beer.