Ingredients
- 4 cans (48 oz) of Steam Whistle beer
- 2 whole chickens
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground mustard
- 1 tsp chipotle chili powder
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp salt
Method
Preheat your barbecue to medium high, or about 400 degrees. In a bowl, combine all of the dry ingredients for the rub. Set aside. Rinse the chickens and pat dry. Generously spoon the rub over the chickens and press into the skin. Open two cans of Steam Whistle pilsner and pour approximately 2 oz from each can into a glass. Drink beer in glass. Place the open cavity of the rubbed chicken over the top of the can. (About half of the can should be inside the chicken.) Place the chickens, can side down, on a heavy-bottomed baking sheet, and transfer this to the grill. Be careful that the chicken doesn’t fall over. Pour another can of Steam Whistle onto the baking sheet. (The fourth can should be reserved in case the baking sheet gets dry). Grill the chickens for 25–30 minutes, or until they reach an internal temperature of 180 degrees. Turn off your barbecue and allow the chicken to rest for five minutes on the grill with the lid down. (No peaking.) Remove chickens from the cans and serve.
