Beer-Can Chicken

Your favorite brew keeps this chicken moist and juicy. If using a charcoal grill, you will need to add ten fresh charcoal briquettes per side if more than an hour of cooking is required.

PREP: 15 minutes plus standing

GRILL: 1 hour to 1 hour 15 minutes

MAKES: 8 main-dish servings

3 tablespoons paprika

1 tablespoon sugar

1 tablespoon salt

2 teaspoons coarsely ground black pepper

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground red pepper (cayenne)

2 chickens (about 3½ pounds each)

2 cans beer (12 ounces each)

1. Prepare charcoal fire for covered indirect-heat grilling with drip pan as manufacturer directs or preheat gas grill for covered indirect grilling over medium heat.

2. In small bowl, combine paprika, sugar, salt, black pepper, onion powder, garlic powder, and ground red pepper.

3. Remove giblets and necks from chickens. Rinse chickens with cold running water; drain well and pat dry with paper towels. Sprinkle 1 tablespoon spice mixture inside cavity of each chicken. Rub remaining spice mixture all over chickens.

4. Wipe beer cans clean. Open beer cans; pour off ½ cup beer from each can and reserve for another use. With can opener (church key), make four more holes in top of each can. Place 1 partially filled beer can on flat surface; hold 1 chicken upright, with opening of body cavity down, and slide chicken over top of can so can fits inside cavity. Repeat with remaining chicken and can. Carefully set chickens over drip pan or away from the heat source on a gas grill. Spread out legs to balance chickens on rack. Cover grill and cook chickens until juices run clear when thickest part of thigh is pierced with tip of knife, 1 hour to 1 hour 15 minutes.

5. With tongs and barbecue mitts, carefully remove chickens and cans from grill, being careful not to spill beer. Let chicken stand 10 minutes before lifting from cans. Transfer chickens to large platter or carving board; discard beer. Cut each chicken into 8 serving pieces.

EACH SERVING: About 350 calories, 39g protein, 4g carbohydrate, 19g total fat (5g saturated), 152mg cholesterol, 985mg sodium