Beer Can Chicken

This recipe from Just Simply Cuisine results in chicken that is exceptionally moist on the inside and deliciously crisp on the outside. Plus it's just a really cool entertaining recipe. Two chickens can fit side by side on our grill. It takes a while (an hour to an hour and a half), but it's SO worth it.
- Terry

INGREDIENTS

2 large whole 4+ lb chickens, preferably organic, rinsed and then dried with clean kitchen towels
2 12-oz cans of Budweiser or other cheapo beer

Memphis Dry Rub:

3 Tablespoons paprika
3 Tablespoons brown sugar
2 teaspoons cayenne pepper
1 Tablespoon Colman's Mustard
3 Tablespoons Old Bay Seasoning
2 teaspoons sea salt
1 teaspoon freshly ground black pepper

INSTRUCTIONS

Combine all the Memphis Dry Rub ingredients and stir to mix. Put in a glass jar and store in a cool dry place for up to a year.

Rub dried chickens all over with Memphis Dry Rub.

Pop the tabs of the beer cans and drink the top third or so of each beer (the fun part). Then using a church key can opener make 3 to 4 more holes in the top of each can. Spoon a couple teaspoons of remaining dry rub through the holes into the beer cans.

With the opening of the chicken cavity down... place the chicken over the beer can. Place birds onto your preheated 400-degree grill over indirect heat spreading their legs to prop up steady or use a handy dandy beer can chicken gizmo.

Cover the grill and cook the chickens checking them periodically and adjusting the heat until they're fall-off-the-bone tender... about an hour to an hour and a half or so.

Using pot holders and tongs lift the chicken off the grill holding the hot beer cans underneath so as not to spill. Place chickens in a large wide bottom serving bowl and let the remaining beer ooze out while the chickens rest for 10 minutes or so. Serve and enjoy!