Beer Up-the-Butt Chicken

I would say this is my husband's specialty. It's one of his regulars and possibly the absolute best way to cook chicken imaginable. If you're one of those people who doesn't like to eat the skin then don't bother with this recipe as you'll just end up torturing yourself. Having the beer up this little chicken's behind makes it so moist it's to die for. The flavours in the rub are out of this world and taste absolutely amazing. 

What you’ll need

- 2 chickens, 3-4 lbs. each
- 1/2 cup 'bone dust bbq spice'
- 2 cans beer

BASTING SAUCE:
- 1/4 cup butter
- 1/4 cup hot sauce
- 2 tbsp. lemon juice

BONE DUST BBQ SPICE:
- 1/2 cup paprika
- 1/4 cup chili powder
- 3 tbsp. salt
- 2 tbsp. ground corriander
- 2 tbsp. garlic powder
- 2 tbsp. sugar
- 2 tbsp. curry powder
- 2 tbsp. hot mustard powder
- 1 tbsp. black pepper
- 1 tbsp. dried basil
- 1 tbsp. dried thyme
- 1 tbsp. ground cumin
- 1 tbsp. cayenne pepper

What to do

Rinse chickens with cold water and pat dry inside and out. Put half a cup of bone dust spice in a plastic bag, then each chicken separately. Shake to coat.

Open beer cans and take a big swig out of each. Install a can inside the cavity of each chicken. Place them on pie plate, then on BBQ over medium-high heat. Close lid and roast 50-60 minutes, until golden brown, basting continually with melted butter, hot sauce and lemon juice.

Delicious! Serve with your favourite summer salads.