Line the bottom of the grill with aluminum foil and then pour some water in. This will prevent spills and flames, and add steam to the grill. If using an oven, place a large baking sheet on the very bottom rack lined with foil with a splash of water in it.
Preheat the oven to 425-450°F. Do the same for the grill, lighting just 2 of 3 burners or 3 of 4, depending on how many burners your grill has.
Mix dry rub ingredients together in a small bowl.
Spray the outside of the chicken with oil or cooking spray, then season the chicken generously with the dry rub, covering every inch of the bird.
It’s time to put the can of beer in the chicken! Open your beer and pour out (or drink) about half of it. Set the can down, and then slowly and carefully place the chicken over the can, legs side down. Adjust the position of the chicken and the can until it will stay upright on its own.
Cook: Place the chicken on the grill over indirect heat (over the one burner that you didn’t turn on), or place the chicken in the preheated oven. Cover and grill for 1-1.5 hours or until cooked through.
Check on your chicken every 15-20 minutes during the cook time. If it’s browning too quickly on one side, rotate it away from the heat source.
When the chicken is done cooking, remove it from the grill or oven and place on a cutting board. Allow it to cool for at least 5 minutes, then remove from the beer can. This is easiest to do with two people, one holding the chicken and the other holding the beer can. Be careful, everything is hot!
Carve your beer can chicken and serve.