Dry-brined Beer-can Chicken

Flavored with sugar, spices and herbs, then grilled over a can of dark ale, this recipe gives you juicy, fully seasoned chicken that can’t be beat!

1/4 cup kosher salt 1 Tbs. light brown sugar

2 tsp. sweet smoked Spanish paprika

1 1/2 tsp. dried marjoram or oregano

1 tsp. dried thyme

1 tsp. freshly ground pepper

2 (3 1/2- 4 lb.) whole chickens

1 large oven bag 2 cans (12 oz. each) brown ale

Combine first 6 ingredients in small bowl. Sprinkle skin and cavities of chickens with salt mixture. Place chickens in oven bag; twist end of bag and close with tie. Refrigerate 24 hours. l Light one side of grill, heating to 350°F- 400°F (medium-high). Reserve 1/2 cup beer from each can for another use. Place each chicken upright onto 1 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, 1 hour, 30 minutes to 1 hour, 40 minutes or until golden and meat thermometer inserted into thickest portion registers 165°F. Let stand 10 minutes. Before serving, carefully remove chickens from cans and carve. Servings: 8. Cals.: 462. Protein: 52 g. Fat: 26 g. (7 g. saturated). Chol.: 166 mg. Carbs.: 3 g. Sodium: 3,036 mg. Fiber: 0 g. Sugar: 2 g. Kitchen time: 30 minutes. Total time: 2 hours, 20 minutes + overnight and grill prep time.