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Beer Can Chicken




Source of Recipe


Good Housekeeping, July 2004






List of Ingredients



• 3 T paprika
  
• 1 T sugar
  
• 1 T salt
  
• 2 tsps coarsely ground black pepper
  
• 1 tsp onion powder
  
• 1 tsp garlic powder
  
• 1 tsp ground red pepper (cayenne
  
• 2 whole chickens (about 3 1/2 lbs each)
  
• 2 cans (12 oz each) beer
  






Instructions



1. Prepare charcoal fire for covered indirect grilling with drip pan as manufacturer directs or preheat gas grill for covered indirect grilling over medium heat.
   
2. In small bowl, combine paprika, sugr, salt, black pepper, onion powder, garlic powder, and ground red pepper.
   
3. Remove giblets and necks from chickens. If you like, rinse chickens with cold running water and drain well; pat dry with paper towels. Sprinkle 1 T spice mixture inside cavity of each chicken. Rub remaining spice mixture 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 4 more holes in top of each can.
   
5. With partially filled beer can on flat surface, hole 1 chicken upright, with opening of the 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, one at a time, to center of hot grill rack, keeping cans upright. (If using charcoal, place chickens over drip pan.) Spread out legs to balance chickens on rack.
   
6. Cover grill and cook chickens 1 to 1 1/4 hours or until temperture on meat thermometer reaches 175 to 180 degrees and juices run clearn when thickest part of thigh is pierced with tip of knife.
   
7. With tongs and barbecue mitts, remove chickens and cans from grill, being careful not to spill beer. Let chicken stand 10 minutes before lifting from cans. Transfer chickens to platter or carving board; discard beer.
   






Final Comments


Makes 8 main-dish servings