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    Grilled Beer-Can Chickens


    Source of Recipe


    Modified from Betty Crocker


    List of Ingredients


    • 2 whole chickens (about 4 lb each), washed, dried and giblets removed
    • 4 teaspoons olive oil
    • 4 to 6 tablespoons seasoned salt
    • 2 cans (16 oz each) beer
    • 4 cloves garlic


    Instructions


    1. Heat gas or charcoal grill for indirect grilling. Rub chickens with oil. Sprinkle seasoned salt over each chicken and inside cavities.
    2. Discard half of beer in each can, leaving remaining half in each can. Place 2 garlic cloves in each can. Place each chicken over top of beer can by holding chicken up and pressing can into cavity. Insert ovenproof meat thermometer in each chicken so tip of thermometer is in thickest part of inside thigh muscle and does not touch bone.
    3. Balance chickens on beer cans; place on grill over indirect medium heat. Cover grill; cook about 1 hour 30 minutes or until thermometers read at least 165°F and legs move easily when lifted or twisted.
    4. Remove chickens from grill; let chickens rest on beer cans 10 to 15 minutes before attempting to remove cans and carve chickens.


 

 

 

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