Line a cookie sheet with foil.

Start your grill on medium high heat, close the lid and let it heat up.

Remove giblets and neck from your chicken. Rinse and pat dry the chicken.

Season the skin with salt and pepper.

Open your beer and take a big ole gulp, or remove ¼ of the liquid.

Next to your grill, place beer can in the middle of your pan and place the chicken on the can.

Carefully place cookie sheet on grill, cover and reduce the temperature to medium heat if using a gas grill.

Baste the chicken every now and then with the juices that are in the pan.

Cook for about an hour or until no longer pink and the juices run clear.

Carefully remove from pan and can. Let rest for about 10 minutes before carving.