Beer-Butt Chicken
2 whole chickens (about 3 pounds each)
1 tablespoon sweet paprika
2 teaspoon chile powder
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 tablespoon Brown Sugar Twin
2 12 oz. cans low carb beer
1 small onion diced
2 cloves garlic diced
Trim chicken of any excess fat. Rinse inside and out, pat dry. In small
bowl, combine spices and Sugar Twin, mix well. Rub 1 teaspoon of mixture on inside of each chicken. Rub remaining mixture on chicken's surface.
Open beer can and pour off/drink about half of the beer. Stuff onion and garlic into cans. Ease chicken over beer cans, feet down, until chickens are resting on cans and their legs. Cans must remain upright at all times. Add a handful of soaked hickory chips to the hot charcoal (optional). Place
chicken and beer cans on grill and close lid, leave vents open. Grill for
2 hours, or until legs and wings wiggle easily. Add six to eight
briquettes to fire every 30 minutes.
Serves 8.
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