Beer Can Chicken on the BBQ
Defrost the chicken in the fridge overnight. Rub the chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several swigs (make them big swigs so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees 75C in the breast area and 80 degrees C in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.