Beer Can Chickens

Preheat outdoor grill to high then reduce to 325˚F to 350˚F for indirect heat. For Big Green Egg, prepare coals and top with ceramic insert and rack for indirect heat, adjusting vents to keep temperature at 325˚F to 350˚F. For oven preparation, place rack one below center and preheat to 425˚F. 

Combine spices to make a rub and reserve about 2 rounded tablespoons for sauce.

Rinse cavity of chickens and pat completely dry. Loosen the skin of each bird. Lightly season the meat under skin with the rub and heavily season the birds with remaining spices inside and out. Fill the beer can baking tray cans with half a beer each or place 2 half-filled cans on a baking sheet or grill tray and set birds into place on cans. Cook chickens 1 to 1 ¼ hours over indirect heat to 160˚F to 165˚F on a meat thermometer. Let rest, then grill lime cut-side down and douse chicken with its juice.

For the sauce, in a small bowl, combine ketchup, mustard, molasses, Worcestershire and hot sauce. Stir in reserved spice mixture. Place a skillet on stovetop or grill burner, add drippings from beer cans to pan, bring to boil and reduce by half, 5 minutes, then whisk in sauce and reserved spice mixture.  

Quarter the chickens and serve with sauce.