Directions

1. Preheat a charcoal grill for medium-high heat, about 375 degrees F (190 degrees C).
2. Mix brown sugar, chili powder, paprika, dry mustard, salt, and black pepper in a small bowl. Place half-full can of beer in the center of a plate.
3. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of seasoning mix into the top cavity of chicken. Beer may foam up when seasonings fall inside the can. Rub remaining seasoning mix over entire surface of chicken.
4. Remove grill plate and push coals to sides of grill. Put grill plate back on and place chicken, standing on the can, over indirect heat. Close the lid and cook chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
5. Remove chicken from the grill and let rest upright for 10 minutes before carefully removing the beer can, slicing, and serving; discard beer can.