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1
Prepare grill for indirect heat: if using gas, heat one side to medium high for 10 minutes, leaving other side off.
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2
If using charcoal, mound and light coals on one side.
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3
Season chicken generously inside and out with salt and pepper.
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4
Mix mayonnaise with spices and hot sauce to taste.
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5
Slather all but 2 tablespoons of mayonnaise mixture over chicken, including cavity.
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6
Open beer and drink or pour out half.
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7
Lower chicken over can so that can is inside chicken cavity.
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8
Chicken should be upright.
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9
Place chicken on unlit side and cover grill.
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10
Cook for 30 minutes.
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11
Meanwhile, toss potatoes with remaining mayonnaise and a pinch of salt.
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12
Toss peppers with olive oil, salt and pepper.
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13
When chicken has cooked for 30 minutes, set potatoes on grill, also on unlit side.
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14
If using charcoal, add more coals.
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15
Let both cook for 30 minutes more.
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16
When done, potatoes should be soft and golden; chicken skin should be brown (around 75 minutes, depending on your grill).
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17
If necessary, move both to lighted side to brown further.
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18
When chicken is done, very carefully remove can (hold chicken with tongs and use an oven mitt to pull out can).
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19
Let chicken rest for 5 minutes.
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20
Meanwhile, grill peppers for about 2 to 3 minutes each side.
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21
Carve chicken and garnish with lime wedges and basil before serving with potatoes and peppers.
