Make sure you have plenty of propane or charcoal. You will have this baby on there for 2 hours so plan accordingly. Heat grill to high heat. You might need to remove the top rack so the chicken will have enough room to sit upright with the lid closed.
Unwrap and clean chicken. Cut off any excess fat and remove giblets. Set on an aluminum foil lined baking sheet. Pat dry.
Combine salt through black pepper in a small bowl. Starting at the neck, gently loosen skin from breast down to the drum sticks with your fingers. Massage spice mixture underneath skin over then over the outside of the skin.
Open beer and take 2-3 big swigs (about 1/3 of the can). Using a can opener make an additional opening on the opposite side of the can from the pop top.
Take the beer can and shove it up the chickens behind. The chicken will be sitting up with the beer can sitting on the aluminum foil lined baking sheet. Tuck in the ends of the wings (flappers). The chicken will look like it is dancing with its arms behind its head.
Place the entire baking sheet with chicken onto the grill. Close. Keep closed, peeking to make sure it is still upright every 30 minutes. You might get a few flare-ups if the fat drips onto the flames, but hopefully the baking sheet will catch most of it while allowing the chicken to stay standing upright through the whole cooking process.
If you are making Cola BBQ Sauce, start it up now.
Remove chicken at 2 hours and allow to stand for 10 minutes before carving. Chicken should have an internal temperature of 160 degrees.
Serve with Cola BBQ Sauce.
If you've tried this recipe, come back and let us know how it was!
If you wish to make Beer Can Chicken in the oven, preheat to 350 degrees, follow the same instructions and bake for approximately 90 minutes. Check for internal temperature of 160 degrees. Cooking times will vary based on size of the chicken.