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1
Preheat a gas grill, build a charcoal fire, or preheat the oven to 350F.
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2
Remove the neck and giblets and if desired, rinse the chicken inside and out; pat dry with paper towels.
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3
Coat the chicken lightly with the oil and season with salt and pepper.
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4
Open the beer can and drink (or discard) a third of the beer.
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5
Place the can on a counter and pick up the chicken with both hands.
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6
Slide it over the beer can so that it appears to be sitting on the beer can like a throne.
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7
If cooking in the oven, place the beer-roosted chicken in a small cake pan, making sure the drumsticks are in front of the can-this will keep chicken stable.
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8
If grilling, place the chicken-on-a-can on the cooking grate, away from the heat source, making sure the drumsticks are in front of the chicken-like a tripod.
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9
Cook the chicken, with the lid down, until the juices run clear and an instant-read thermometer inserted in the thickest part of the thigh registers 180F and 160F in the breast, about 1 1/4 hours.
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10
If cooking with charcoal, you will need to add more briquettes after 45 to 60 minutes to maintain the heat level.
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11
Remove from the oven or grill and let rest for 10 minutes before carving.
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12
Leftovers will keep, tightly covered, in the refrigerator for up to 2 days.
