Ingredients

The following ingredients have 7 Servings
  • 4 tablespoons smoked sweet paprika or pimenton
  • 2 tablespoons chili powder
  • 2 tablespoons granulated garlic
  • 2 tablespoons granulated onion
  • 2 tablespoons dry mustard
  • 2 tablespoons ground cumin
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse black pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon celery salt
  • 1 tablespoon red pepper flakes (optional)
  • Two 4-pound whole chickens
  • Non aerosol cooking spray
  • ½ can beer per chicken (12 ounces total light lager)
  • 1 lime
  • halved
  • ½ cup ketchup
  • ¼ cup prepared mustard of choice
  • 2 tablespoons molasses or dark brown mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cayenne pepper sauce (Rach's go-to is Frank's RedHot)
  • About 2 tablespoons reserved rub

Instruction

  • Preheat outdoor grill to high then reduce to 325˚F to 350˚F for indirect heat
  • For Big Green Egg, prepare coals and top with ceramic insert and rack for indirect heat, adjusting vents to keep temperature at 325˚F to 350˚F
  • For oven preparation, place rack one below center and preheat to 425˚F
  • Combine spices to make a rub and reserve about 2 rounded tablespoons for sauce
  • Rinse cavity of chickens and pat completely dry
  • Loosen the skin of each bird
  • Lightly season the meat under skin with the rub and heavily season the birds with remaining spices inside and out
  • Fill the beer can baking tray cans with half a beer each or place 2 half-filled cans on a baking sheet or grill tray and set birds into place on cans
  • Cook chickens 1 to 1 ¼ hours over indirect heat to 160˚F to 165˚F on a meat thermometer
  • Let rest, then grill lime cut-side down and douse chicken with its juice
  • For the sauce, in a small bowl, combine ketchup, mustard, molasses, Worcestershire and hot sauce
  • Stir in reserved spice mixture
  • Place a skillet on stovetop or grill burner, add drippings from beer cans to pan, bring to boil and reduce by half, 5 minutes, then whisk in sauce and reserved spice mixture
  • Quarter the chickens and serve with sauce