This could quite possibly be the easiest recipe besides cereal or peanut butter and jelly sammich's. It's so darn tasty because the chicken is nice and moist from beer evaporating up into the bird while it's cooking.
make sure to empty out half the beer out of the can so it doesn't bubble over during cooking
I like to use a darker style beer so more of the carmel and molassas flavors come out but you can really use any beer you want.
1. Clean chicken thoroughly removing inside parts and pat dry. Rub with a light coating of olive oil and sprinkle your favorite BBQ spice mixture on the outside of the bird. Do not tie legs together (cut the tie if your bird came from the store this way)—it'll help balance the chicken like it's got kick stands while it's sitting upright on the grill.
2. Put can of beer on a plate and lower bird onto the can.
3. Carefully place beer can and chicken on the grate making sure it's stable and won't fall over. Cook over medium-high indirect heat (no coals or burners on under bird) for 75 minutes.
4. The internal temperature you want in the breast is 160° and 180° in the thigh. You can also check by poking bird to see if the juices run clear. Carefully remove the can and chicken by using a spatula under the can—the can will be hot.
5. Let the chicken sit for 10 minutes before carving and serving. Letting protein sit after it comes of the grill might be the single most important thing to do and so many people don't do it. It ensures your food will be juicy.