Combine first 7 ingredients. Sprinkle skin and cavities of chickens with salt mixture. Place chickens in oven bag; twist end of bag, and close with tie. Chill 24 hours.
Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Reserve 1/2 cup beer from each can for another use. Place each chicken upright onto a beer can, fitting into cavity. Pull legs forward to form a tripod, allowing chickens to stand upright.
Place chickens upright on unlit side of grill. Grill, covered with grill lid, 1 hour and 30 minutes to 1 hour and 40 minutes or until golden and a meat thermometer inserted in thickest portion registers 170°. Let stand 10 minutes. Carefully remove chickens from cans; cut into quarters.
Feast with a pale ale or IPA. The robust flavor will hold its own with the smoky chicken and bold side dishes.
Try 60 Minute IPA, Dogfish Head Craft Brewed Ales (Deleware) or IPA, Good People Brewing Company (Alabama)
Very good. I actually had cut up pieces of chicken, breasts and thighs. I covered the pieces well, then put t them in a covered roasting plan on 350 degrees for about an hour.
I basted it with the beer. After it was done cooking, I took the pieces form the pan and put them on the grill to get the skin crispy. Works great.
I had to improvise being my grill is three large burners that span the entire grill.
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