For the brine: Combine water, beer, brown sugar, salt, and lemon juice in large mixing bowl. Stir until salt and sugar dissolve. Pour mixture into plastic bag. Add chicken and seal bag, remove as much air as possible. Refrigerate overnight, turning occasionally.
For the beer: Pour out 1/4 of beer. Add 1 tablespoon of lemon pepper to each beer.
For the chicken: Preheat barbecue grill to 375 degrees F.
Remove chickens from refrigerator and from brine and pat dry with a paper towel. Place beer cans on a sheet pan. Take 1 chicken, neck end up, and place the chicken onto the top of the beer can. Repeat with other chicken. Take the sheet pan with chickens and place it on the grill. Cover and grill for 1 hour. Remove from grill, cool for 15 minutes, carve, and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Christopher Stonesifer