Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Set up grill for indirect cooking. For charcoal grill, arrange hot coals around outer edge of grill; place disposable pan in open space; place food over open area. Close lid. Heat to medium.
Combine paprika, sugar, salt and cayenne pepper in a small dish. Season chickens inside and out with spice mixture.
Rinse outside of 2 beer cans; open and punch 2 additional holes in top of each can. Holding each chicken upright, place over can so that can goes into main cavity. Pull legs forward to form a tripod, allowing chicken to stand upright over can.
Surround disposable foil drip pan with hot coals. Pour remaining can of beer in pan; add 1/2 cup water.
Keeping cans upright, place chickens on rack, directly above the drip pan. Close cover and grill 1 hour or until chicken is done (internal temp 180°F). To remove cans, lift chicken by inserting large fork into neck; remove hot can using thick cooking mitt.