First thing you need to do is grab a can of beer, any ol' beer. Then you drink half of it, or in my case, make fruit fly traps because I just can't stand beer without a bottle of wine first. Some people have said to poke extra holes in the top of the can and some haven't. I did, but probably won't bother next time.
Then I popped the can up the chicken's butt (sorry, no real tactful way for me to say it) and gave it a good rub down. I used my Epicure Barbecue Rub, but any mixture of herbs and or spices would work fine. Having chili and paprika in it gives the end result a nice BBQ colour.
I had half of my gas grill preheated to medium and transferred the chick-can to the other side of the grill. This indirect heat makes it less likely for the chicken to burn while being thoroughly cooked.
At the hour mark, I very lightly brushed on a small bit of barbecue sauce (only about a tbsp or so), just to add some shine. I repeated this 10 minutes later. At 1 hour, 20 minutes, my chicken was done.
Removing the chicken was a challenge, and now I know why I've seen some pics where the can and chicken were placed on a baking sheet... I had to use my biggest tongs and try to grab hold of the chicken whilst gently removing her beer can stem. Eventually I won the battle, but it wasn't pretty and the beer can may or may not have flown off the deck.
This really was the best barbecue chicken I've ever made. It was moist, so evenly browned, and didn't taste at all of beer.
I've earned my Beer-Can Chicken Badge!