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Bill's Spicy Beer Can Chicken

Beer Can Chicken 1 tbsp. kosher salt
1 tsp. brown sugar
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne pepper
1 tsp. paprika
1 tsp. ground sage
1 tsp. ground mustard
2 broiler/fryer chickens (3 1/2 to 4 lbs)
2 cans beer
2 beer can chicken stands

In a bowl, combine first eight ingredients. Loosen skin from around both chickens and rub spice mixture into and under skin. Refrigerate for two hours.

Preheat oven to 325 degrees F. Pour out about 1/2 of the beer in the cans and make additional holes in the top. Put chickens on beer cans via the stand. Place chickens into a large turkey baking pan that is lined with foil. Bake in oven for about 2 hours. Check chickens with meat therometer. Chickens are done when they reach a temperatures of 180 degrees.

If grilling chicken, place over a drip pan and use indirect heat.

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