- 2 whole chickens, about 3 lbs. each
- 1 tablespoon sweet paprika
- 2 teaspoons chili pepper
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon packed brown sugar
- 2 cans (12 oz.) beer
- 1 small onion diced
- 2 cloves garlic, diced
Trim chickens of any excess fat. Rinse inside and out. pat dry: In a small bowl, combine paprika, chili pepper, 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 the remaining mixture over the surface of both of the chickens.
Open beers and pour off about half of the beer. 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. The beer cans must remain upright at all times.
Scatter a handful of soaked hickory chips over hot charcoal that has ashed over. Place chickens and beer cans on the grill over the fire.. Close the lid., leaving vents open. Grill for about 2 hours, or until legs and wings wiggle easily, adding six to eight briquettes to fire every 30 minutes.