Ingredients:

• 1 whole chicken ( about 4-5 pounds )
• 1 can of beer ( 12 ounces )
• 2 tablespoons olive oil
• 2 teaspoons black pepper
• 2 teaspoons granulated garlic
• 2 teaspoons granulated onion
• 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon dried parsley
• 1 teaspoon granulated lemon peel
• Salt to taste

Instructions:

1. Preheat your grill to medium-high heat, setting it up for indirect grilling (one side on, one side off).
2. In a bowl, mix black pepper, granulated garlic, granulated onion, paprika, cayenne pepper, dried parsley, granulated lemon peel, and a good pinch of salt.
3. Remove any giblets form the chicken and pat it dry with paper towels. Rub the olive oil all over the chicken, then apply the spice rub generously over the entire chicken, including inside the cavity.
4. Open the beer can and pour out (or drink) about a quarter of the beer. Use a can opener to make an extra hole or two on the top of the can to allow steam to escape. Optionally, add a few pinches of the spice rub to the beer can.
5. Carefully lower the chicken onto the beer can so that the can fits into the cavity of the chicken and it can stand upright on the grill.
6. Place the chicken on the grill over the indirect heat area (the side without the flames directly under it). Close the lid and grill for about 1 to 1.5 hours, or until internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh.
7. Carefully remove the chiken from the grill (use tongs and a sturdy spatula to keep it stable). Let it rest for 10 minutes before carefully removing the beer can. Carve and serve.