Beer Can Chicken
Makes 8 servings.

2 - fresh young chicken, about 3-1/2 pounds each
2 - Tablespoon paprika
2 - teaspoon sugar
2 - teaspoon salt
1/2 - teaspoon cayenne pepper
3 - cans (12 ounces each) beer

• In a small dish, add paprika, sugar, salt and cayenne pepper. 
• Season chickens inside and out with spice mixture.
  
• Rinse outside of 2 beer cans. 
• Open and punch 2 additional holes in top of each can. 
• Holding each chicken upright, place over can so that can goes into main cavity. 
• Pull legs forward to form a tripod, allowing chicken to stand upright over can.
  
• Surround disposable foil drip pan with hot coals. 
• Pour remaining can of beer in pan; add 1/2 cup water.
  
• Keeping cans upright, place chickens on rack, directly above the drip pan. 
• Close cover and grill 1 hour or until chicken is done (internal temp 180° F). 
• To remove cans, lift chicken by inserting large fork into neck; remove hot can using thick cooking mitt.