Prepare the grill or oven. For grilling, line the base with aluminum foil and pour in a small amount of water to minimize flare-ups and retain moisture. For oven cooking, position a large foil-lined tray on the lowest rack with a splash of water.
Preheat to 425–450°F. If using a grill, activate only part of the burners—two out of three or three out of four, depending on the model—to establish indirect heat.
In a small bowl, combine all the dry rub ingredients until well blended.
Lightly coat the chicken with oil or cooking spray. Rub the seasoning mixture generously over the skin and, where possible, underneath it for deeper flavor penetration.
Open the beer can and discard half of its contents. Carefully lower the chicken over the can so it stands upright, with its legs forming a stable base. Ensure balance before transferring to the cooking area.
Position the chicken on the grill over indirect heat or in the oven. Cover and cook for 60–90 minutes, or until the thickest part of the meat registers 165°F on a thermometer.
Check periodically, rotating the chicken every 15–20 minutes if browning occurs unevenly.
Once fully cooked, remove the chicken with care. Allow it to rest on a cutting board for at least five minutes before handling. With caution, lift the bird from the can, as both will be extremely hot.
Carve the chicken into portions and serve promptly while warm.
