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Ingredients
- 2 whl chickens
- 1 Tbsp. sweet paprika
- 2 tsp chili pwdr
- 1 tsp oregano
- 1 sm onion
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic pwdr
- 1 Tbsp. brown sugar
- 2 x (12 ounce) cans hot beer
- 1 clv garlic salt and pepper to taste
Directions
- Start heating grill. Open the cans of beer and pour out 1/2 of each can.
- Add in 1/2 minced onion, and 1/2 pressed garlic clove to each can. Set aside.
- In a small bowl, mix all the remaining ingredients except the chickens.
- Rub inside of of each chicken with about a teaspoon of the rub. Use the remaining rub on the chicken skins. Ease the chicken over the beer can, feet down, till the chicken rests over the can, forming a tripod. Keep the beer cans upright at all times. Add in a few hickory chips to the warm coals and place the the chickens with the beer cans on the grill. Close the cover on the grill and cook about 2 hrs, adding coals and hickory chips about every 30 min. The chicken is done when the legs wiggle freely.
- There are many variations on this type of chicken and there is a Beer Butt Chicken Cookbook on the market.
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