1In a small bowl, combine the frist seven ingredients. Loosen skin from around the chicken breast, thighs and legs. Rub the spice mixture onto and under skin. Tuck wing tips behind the back. Refrigerate for 1 hour.
2Prepare grill for indirect grilling, using a drip pan. Pour out half of beer, reserving for another use. Poke additional holes in top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity.
3Place chicken over drip pan; grill, covered, over indirect medium heat ror 1-1/4 to 1-1/2 hours or until meat juices run clear. Remove chicken from grill; cover and let stand for 10 min. Remove chicken from can.You can also put inoven at 350f for same time and can smoke it for 3hrs. at 220f Chicken is done when temp. reaches 165f