Begin by preparing the grill or oven. For grilling, line the base with aluminum foil and add water to prevent flare-ups and enhance moisture. If using an oven, position a large foil-lined baking sheet on the lowest rack and add a splash of water.

Preheat the grill or oven to a temperature range of 425-450°F. For grills, activate only a portion of the burners—light two of three burners or three of four, depending on the model, to create indirect heat.

In a small bowl, blend the dry rub ingredients until well combined.

Lightly coat the chicken with cooking spray or oil. Generously season the bird with the prepared dry rub, ensuring even coverage over the skin and underneath where possible.

Open the can of beer and pour out half of its contents. Carefully place the chicken onto the can, positioning it upright with its legs at the base. Adjust the chicken as needed to ensure stability.

Place the chicken on the grill over indirect heat or position it in the preheated oven. Cover and cook for 1 to 1.5 hours, or until the internal temperature in the thickest part of the chicken reaches 165°F.

Check periodically during cooking, rotating the chicken if it browns too quickly on one side. This should be done every 15-20 minutes.

Once done, remove the chicken from the grill or oven and allow it to rest on a cutting board for at least five minutes. With caution, and preferably with the assistance of a second person, carefully remove the chicken from the beer can as both will be hot.

Slice the chicken into portions and serve immediately.