- 6
- 20 mins
- 140 mins
Ingredients
- 2 (4 1/2- to 5-pound) whole chickens
- Sweet and Smoky Rub (recipe card follows)
- 2 (12-ounce) cans beer
- 1/4 cup kosher salt
- 1/4 cup firmly packed light brown sugar
- 1/4 cup smoked paprika
- 2 tablespoons sugar
- 2 tablespoons ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dry mustard
- 2 teaspoons celery salt
- 2 teaspoons ground cumin
- 2 teaspoons dried thyme
Preparation
Step 1
Remove and discard giblets and neck from chickens. Rinse chickens with cold water; pat dry. Gently loosen skin from breast and drumsticks by inserting your fingers and gently pushing between skin and meat.
Spread 2 tablespoons Sweet and Smoky Rub under loosened skin. Spread 2 tablespoons rub in body cavity. Spread ¼ cup rub over skin.
Drink or pour out one-third of beer from each can, and place cans on sheet pan. Holding chickens upright with body cavity facing down, gently lower chickens onto beer cans.
Spray grill rack with nonstick nonflammable cooking spray. Preheat one side of grill to medium-low (250° to 300°). Place chickens on grill rack. Spread legs to form a tripod to support chickens.
Cover and grill, over indirect heat, until a meat thermometer inserted in the thickest portion of chickens registers 165°, approximately 2 hours.
Use tongs to lift each chicken slightly; place a spatula under can. Carefully lift chicken and can; place on a cutting board or sheet pan. Let stand for 5 minutes.
Gently lift each chicken using tongs or insulated rubber gloves (beer cans will be very hot); carefully twist can and remove from cavity. Let can cool completely; discard.