Submitted by Jeannie Coburn
2 tablespoons paprika
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon cayenne pepper
3 cans beer, 12 ounces each
Preheat charcoal grill for indirect heat. Combine paprika, sugar, salt and cayenne pepper in a small dish. Season chickens inside and out with spice mixture.
Rinse outside of 2 beer cans; open and punch 2 additional holes in top of each can. Holding each chicken upright, place over can so that can goes into main cavity. Pull legs forward to form a tripod, allowing chicken to stand upright over can. Surround disposable foil drip pan with hot coals. Pour remaining can of beer in pan; add 1/2 cup water.
Keeping cans upright, place chickens on rack, directly above the drip pan. Close cover and grill 1 hour or until chicken is done (internal temperature 180 degrees). To remove cans, lift chicken by inserting large fork into neck; remove hot can using thick cooking mitt.
Note:
For a nonalcoholic variation of this traditional recipe, substitute regular cola (do not use diet) for the beer.