2 whole chickens, about 3 pounds each
1/4 tsp cayenne pepper
1 T sweet paprika
1/2 tsp garlic powder
2 tsp chili powder
1 T packed brown sugar
1 tsp oregano
2 (12 oz). cans beer
1 tsp salt
1 small onion, diced
1 tsp black pepper
2 cloves garlic, diced
1 stick butter
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.
Melt the butter and coat the outside of the critters using a pastry brush.
This will result in a nicely browned chicken.
Open beers and pour off about half of the beer from each can - not down the sink, down the throat!.
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 and tails.
The beer cans must remain upright at all times.
Stuff a small potato or large carrot piece in the neck cavity to prevent the moist beer steam from escaping.
Place chickens and beer cans on a disposable aluminum pie pan with a little water (1/4 C) in the pan. This will eliminate the chance of a flare-up.on the grill over a medium heat.
Grill for about 1 1/2 hours, or until legs and wings wiggle easily. If the chickens are especially large, add 15 minutes to the cook time