This chicken is so good you have to try it. I served it with corn on the cob and a lettuce salad. Spread a table cloth on a picnic table, pass the paper towels and devour.

Beer Can Chicken

2 whole Chickens, about 3 lb. each
1 tbl. sweet paprika
2 tsp. chili powder
1 tsp. oregano
1 tsp. salt
1 tsp. black pepper
1/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1 tbl. packed brown sugar
2 12-oz. cans beer, room temperature
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 spices & brown sugar; mix well. Rub about a tsp. of the mixture on the inside of each chicken. Rub remaining mixture over the surface of the chickens. Open beers and pour off about half of the beer. ( drink or discard) Stuff the onion and garlic into the cans. Ease chickens over the beer cans, feet down, until chickens are resting on the cans and their legs. ( like a tripod) 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 lid, leaving vents open. Grill for about 2 hours, adding 6-8 briquettes to fire every 30 minutes. Chicken is done when legs and wings wiggle easily "or when you can shake hands with the chicken." Serves 8