A foil baking pan (for drip pan)
1) Pour out (or drink) half of beer.
2) Prepare grill for high, indirect heat and fit with grill pan (leave one burner turned off and place drip pan over unlit burner). Add water to pan to a depth of ½ inch.
3) Season chicken with 4-3-2-1 Spice Rub. Place cavity of chicken, legs pointing down, onto open can so that it supports chicken upright. Place can, with chicken, on grill over indirect heat (and above drip pan). Grill chicken, covered, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 45–60 minutes. (If using charcoal, you may need to add more to maintain heat.) Let chicken rest 10 minutes before carving. Serve with pan drippings.
Use a can opener to remove the entire top of the beer can (pour out half). It’ll maximize the boozy vapors that make it to the chicken.