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Line a cookie sheet with foil.
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Start your grill on medium high heat, close the lid and let it heat up.
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Remove giblets and neck from your chicken. Rinse and pat dry the chicken.
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Season the skin with salt and pepper.
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Open your beer and take a big ole gulp, or remove ΒΌ of the liquid.
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Next to your grill, place beer can in the middle of your pan and place the chicken on the can.
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Carefully place cookie sheet on grill, cover and reduce the temperature to medium heat if using a gas grill.
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Baste the chicken every now and then with the juices that are in the pan.
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Cook for about an hour or until no longer pink and the juices run clear.
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Carefully remove from pan and can. Let rest for about 10 minutes before carving.