Open the beer can and take several sips (or discard) until the can is half full. Place the beer can on a solid surface. Place the chicken cavity over the beer can. Transfer the bird-on-the-can to the grill, balancing the bird on its two legs and the can, like a tripod. Grill the chicken over indirect medium heat until the juices run clear and the internal temperature registers 170 degrees F. in the breast and 180 degrees F. in the thickest part of the thigh, 1 to 1 1/4 hours. Carefully remove the chicken and can from the grill; do not spill contents of beer can, as it will be very hot. Let the chicken rest for about 10 minutes before lifting from the beer can and cutting into serving pieces. Serve warm. Makes 4 servings.
