Chicken on a Throne

Name: Chicken on a Throne
Cuisine: American
Ingredients: 6 tablespoons paprika; 2 tablespoons freshly ground black pepper; 2 tablespoons kosher salt or coarse sea salt; 2 tablespoons kosher salt or coarse sea salt; 2 tablespoons sugar; 1 tablespoon chili powder; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon cayenne; 2 3½-pound chickens, cleaned; 1 cup chicken stock; ½ cup water; ¼ cup vegetable oil; 2 12-ounce cans beer (no bottles please); ½ medium onion, chopped; 4 garlic cloves, minced; ¼ cup cider or white vinegar; ¼ cup cider or white vinegar; Alabama Great White, Jalapeach Barbecue Sauce, Peppery Sweet Onion Sauce, or Old-Fashioned High-Cholesterol Great-Tasting Southern Sauce (optional); Alabama Great White, Jalapeach Barbecue Sauce, Peppery Sweet Onion Sauce, or Old-Fashioned High-Cholesterol Great-Tasting Southern Sauce (optional); Alabama Great White, Jalapeach Barbecue Sauce, Peppery Sweet Onion Sauce, or Old-Fashioned High-Cholesterol Great-Tasting Southern Sauce (optional); Alabama Great White, Jalapeach Barbecue Sauce, Peppery Sweet Onion Sauce, or Old-Fashioned High-Cholesterol Great-Tasting Southern Sauce (optional)

Preparation info

Serves
5 to 6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

This established barbecue classic, also called “beer-can chicken,” may be the best way of cooking a whole chicken ever invented in America. If you own a large smoker, and want to really delight your guests, arrange a row of these inside, with their legs crossed jauntily, or with one wing propped up in a salute. Your friends will talk about it for years.

Ingredients

Americas
United States
Main course

Ingredients

Method