BBQ chicken on a beer can

Ingredients:

• 1 (1.3-1.8 kg) roasting chicken, preferably halal (as it is seasoned in salt)
• 1 (340 g) can of beer
• 2 crushed cloves of garlic
• 2 sprigs of fresh rosemary
• Vegetable oil
• Coarse salt and freshly ground black pepper
• 1/4 cup 16-Spice Dry Chicken Marinade from Bobby Flay, or your favorite seasoning, in portions
• 2 cups mesquite or apple wood chips, soaked in cold water for 1 hour.

Preparation:

1. Prepare the grill by laying out charcoal and soaking applewood or mesquite chips on top, leaving one corner free. This will allow for indirect grilling. Remove the neck and giblets and pat the chicken dry with paper towels. Brush the chicken with oil and sprinkle with salt, pepper, and 3 tablespoons of the dry rub.
2. Open a can of beer, pour 1/2 cup of beer into a glass, and drink it (or pour it on wood chips). Use a can opener to poke an extra hole in the top of the can. Pour the remaining 1 tablespoon of dry mixture into the can of beer (it may foam, but don't worry, that's normal), along with the garlic and rosemary.
3. Lift the chicken over the beer can and place it on top. Tuck the chicken's wings behind the back. Make sure the legs are positioned in front of the can to support the chicken. Place the chicken in a disposable baking dish.
4. Place the pan on the grill grate opposite the coals, close the lid, and cook the chicken until golden brown, about 1 to 1.5 hours, or until the internal temperature of the breast reaches 160°F (70°C) and the drumstick reaches 175°F (80°C) on a thermometer. Remove from the grill (be careful not to spill the contents of the beer can, as it may be very hot) and let rest for 10 minutes before slicing.
5. Using tongs, grasp the bottom of the beer can and remove it from the chicken. Place on a platter or cutting board and let cool slightly. Slice and serve.