1 Whole Chicken
1 Can of Beer (American Lager)
Dry Rub, equal amounts
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with the Dry Rub.
Open beer can and drink half. Place beer can on a solid surface. Grabbing a chicken leg in each hand, put the bird cavity over the beer can. Cover the wings and legs with tin foil. Put the beer can bird on 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 2 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F 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.