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1
Blend all ingredients for the spice rub together, and rub liberally over entire chicken. Any remaining rub can be put inside the cavity of the chicken.
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2
If using a roaster, add beer, cinnamon crushed garlic and orange.
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3
If using a can, pour out or drink approx 1/3 of the can. Break cinnamon stick in half if it wont fit in the can, and add the garlic and orange.
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4
Slide the chicken, large cavity down, onto the can or roaster being very careful not to tip it over. Close top opening by pulling the skin over or pushing the neck down, and hold shut with a metal skewer.
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5
Heat one side of barbecue to medium-low. Place a small baking sheet or tinfoil with edges folded up on the other side of grill. Set chicken gently on the baking sheet, and close lid. Try not to open the lid too often, or you'll let the heat out and drag out the cooking time.
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6
Let roast for 20-25 minutes, then rotate chicken 90 degrees for even cooking. Baste the chicken with melted butter, and close lid for another 20-25 minutes. This helps the skin crisp up.
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7
Chicken is done when you pierce the thigh with a sharp knife and juices run clear. I usually check the breast as well, making sure no pink runs out.
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8
A meat thermometer should read 165 deg.F from the breast and 180 deg. from leg.
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9
When chicken is cooked, remove from the grill and slide the chicken up off the can. Sometimes I get my wife to hold the can tightly with a pair of tongs, and i can pull it off with barbecue gloves. Don't spill the beer on you, it's hot!
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10
Let rest on a carving board, and tent with foil for 10-12 minutes before carving.
