Directions

1. Combine all ingredients for the rub in a medium bowl and mix well.
2. Combine the butter and brown sugar in a saucepan over medium-high heat. Cook, stirring often, until the butter has melted.
3. Add the orange juice, hoisin, garlic, onion, orange, lemon, and lime rind and juice, lemongrass, jalapeño, and ginger.
4. Bring to a boil then reduce heat and simmer for 20 minutes.
5. Remove from heat and set aside.
6. Preheat grill or smoker to 300°F.
7. Pour half of each beer into a large roasting pan then set the cans upright inside of the pan.
8. In a medium bowl, mix together the cubed butter and dry rub.
9. Rinse the chickens and pat dry. Rub each chicken generously with the seasoned butter, making sure to get under the skin.
10. Place one lemon quarter inside of each chicken then place the chickens on the beer cans.
11. Add the orange peels to the pan and roast for 1 hour.
12. After 1 hour, remove the pan from the grill and generously ladle the orange-hoisin glaze over the chickens. Return to the grill and continue cooking until the glaze has caramelized to a dark golden brown, about 25 minutes. The internal temperature of the thigh should read 160°F.
13. Remove from the grill, tent with foil, and let rest for 15 minutes.
14. Cut out the backbone of each chicken and cut the breast down the center. Serve and enjoy!