• Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken inside and outside with cold water. Gently pat the chicken dry with paper towels.
• In a small bowl, mix the rub ingredients and set aside.
• Drizzle the chicken with olive oil and spread evenly over the chicken using your hands.
• Next, season the chicken all over with the rub. (Salt, pepper, onion powder, garlic powder, and paprika.)
• Open the beer and either pour out or, better yet, drink about half the beer. Place the beer can on a solid surface and put the chicken cavity over the beer can.
• Prepare the grill for indirect cooking. (charcoal or gas grill set-up instructions are below, either grilling technique is fine but we used the charcoal method for this recipe).

Charcoal Grill Instructions

• Use a Chimney Starter to get nice hot coals for your grill. This will help you build a hot fire quickly, with no added chemicals.
• Flip the chimney over and push some scrunched-up newspaper into the bottom.
• Set the chimney right side up on your charcoal grill and then fill it with charcoal.
• Light a full chimney of charcoal. Light the paper by either sticking matches through the vents in several spots or using a lighter.
• Let the fire burn until the coals are covered with white ash.
• Use oven mitts to handle the chimney, dump the charcoal into the grill under grilling rack. Make sure to avoid direct heat onto the chicken separate the charcoals on each side of the grill using tongs.
• Place a drip pan between the charcoal to catch the drippings from the chicken. The chicken needs to cook slowly over indirect heat. Grill until the internal temperature registers at least 165 degrees Fahrenheit in the breast and 180 degrees Fahrenheit in the thigh. Or, when the juices run clear when stabbed with a knife. A 5lb chicken will cook approximately 1 hour and 15 minutes.
• Using tongs or oven mittens, gently grasp the chicken and slide a large spatula under it. Carefully transfer the chicken to a platter in an upright position and let it rest for 10 minutes. Then, lift the chicken and remove the beer can using paper towels. Be careful, as the can and the beer inside will still be hot. Discard the beer and the can.
• Cut the chicken into serving pieces and enjoy!

Gas Grill Instructions

• Preheat gas grill to medium-high heat with all burners.
• Place chicken on the grill and turn off the burner your chicken is sitting on to avoid direct heat. Reduce the heat of other burners or burners to medium and maintain a temperature of 325 to 350°F.
• Close the lid and let it cook for at least 45 minutes. Then, check on the chicken.
• You will let the chicken cook for at least 1 hour and 15 minutes before checking the internal temperature with a meat thermometer. The thickest part of the thigh should read 165 degrees Fahrenheit without touching the bone. Grills and temperatures vary, so keep an eye on the temperature. You can cook for an additional 10 minutes to achieve crispier skin.
• Using tongs or oven mittens, gently grasp the chicken and slide a large spatula under it. Carefully transfer the chicken to a platter in an upright position and let it rest for 10 minutes. Then, lift the chicken and remove the beer can using paper towels. Be careful, as the can and the beer inside will still be hot. Discard the beer and the can.
• Cut the chicken into serving pieces and enjoy!