Ingredients:

* 2 whole chickens
* 1 tbsp 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 tbsp packed brown sugar
* 2 330 mililitres cans beer
* 1 small onion, diced
* 2 cloves garlic diced

Method:

Trim chickens of any excess fat. Rinse inside and out and pat dry. In a small bowl, combine paprika, chili powder, oregano, salt, black and cayenne peppers, garlic powder, and brown sugar; mix well. Run about a teaspoon of the mixture on the inside of each chicken. Rub the remaining mixture over the surface of the chickens. Open beers and pour off about half of the beer; Stuff the onion and garlic into the cans. Ease the chickens over the beer cans, feet down, until chickens are resting on the cans and their legs. 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 their beer cans on the grill over the fire. Close lid, leaving vents open. Grill for about 2 hours, or until legs and wings wiggle easily, adding six to eight briquettes to fire every 30 min.

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