How to make it

  • In small bowl, combine butter, paprikas, peppers, salt, sugar, mustard, onion and garlic. Mix to make a paste.
  • Pat chickens dry and rub each with half of the butter mixture.
  • Drizzle each with the juice from 1 lemon.
  • Let rest 1 hour out of fridge, or up to over night in fridge before grilling.
  • Heat grill and prepare it for indirect grilling.
  • Put 1 onion(peeled and halved) and 1 lemon, cut in half, into the cavity of each chicken.
  • Place chickens, breast sides up, onto a cooler spot of the grill and grill, turning once.
  • Make sure to keep tending the coals to maintain a fairly constant temp.
  • Grill for about an hour and half, or until a thermometer reads about 155-160.
  • Let chicken rest about 10 minutes which should increase temp to a safe 165.

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