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Beer Can Chicken
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Superbly tender and highly flavorful.
|2 whole chickens, rinsed inside and out, patted dry|
|1 tablespoon onion powder|
|1 tablespoon garlic powder|
|1 tablespoon paprika|
|1 tablespoon thyme, dried|
|Salt, to taste|
|Ground black pepper, to taste|
|2 cans beer, 12 oz. each|
- Preheat oven to 350° F.
- In a small bowl, combine onion powder, garlic powder, paprika, thyme, salt, and black pepper. Rub mixture evenly on the outside and inside of chickens.
- Pour 2 ounces of beer out of each can. Set cans, upright, in a roasting pan large enough to hold both chickens without either of them touching. Set each chicken over each can of beer, legs facing down, so that cans fit inside chicken cavities. Roast for about 1 hour, 15 minutes, until juices run clear. Baste chickens after roasting for 30 minutes.
- Carefully remove chickens from beer cans and let rest for 8 minutes before serving.
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