First Step: Preheat Your Grill or Oven Set your grill to medium heat, about 350°F to 375°F, or preheat your oven to 375°F. For charcoal grills, arrange coals on one side to create indirect heat suitable for slow roasting the chicken without burning.

Second Step: Prepare the Seasoning Rub In a small bowl, combine 2 tablespoons kosher salt, 1 tablespoon brown sugar, 1 tablespoon paprika, 1 tablespoon black pepper, and 1 tablespoon garlic powder. Mix well for an even spice blend that will season the chicken inside and out.

Third Step: Season the Chicken and Prepare Beer Can Thoroughly rub the seasoning mix over the entire chicken, including inside the cavity. Open the beer can, discard or drink half of the beer, leaving the other half inside. Carefully position the chicken upright, sliding the cavity over the exposed beer can so it stands securely.

Fourth Step: Cook the Chicken on the Grill or in the Oven Place the chicken on the cooler side of the grill (away from direct heat) standing upright. Cover with the lid and cook for approximately 90 minutes, until the internal temperature reaches 165°F at the thickest part of the thigh. Check periodically to maintain consistent grill temperature. In the oven, set the chicken upright in a cast iron skillet or roasting pan and roast for about 15 minutes per pound, starting to check 20 minutes before the anticipated finish. Once done, remove the can carefully.

Fifth Step: Crisp the Skin (Oven Method) If roasting in the oven, after removing the beer can, place the chicken breast side up under the broiler for 5-8 minutes until the skin crisps and browns beautifully, adding texture contrast.

Final Step: Rest and Serve Allow the chicken to rest for at least 10 minutes to let the juices redistribute for maximum moistness. Carve and serve with your favorite sides, such as grilled corn or coleslaw, to complete the meal.