Texan Beer Can Chicken

Thanks to Brian and Waheeda for bringing this little gem northwards with them. I'm contemplating doing a beercan turkey for Thanksgiving, but no one has a BBQ big enough!
This method keeps the chicken incredibly moist, and because it's standing up instead of lying in its own juices, it gets a lovely even tan all over.

1 can beer
1 whole chicken
2 tablespoons sugar
1 tablespoon salt
2 whole dried chillies
1 tablespoon cumin
1 tablespoon oregano

Grind together the spices. Rub the chicken with the spice mix and leave several hours. Heat up a webber or other covered BBQ up with heat beads. Drink half the can of beer. Stand the chicken up and slide over the can. Place it in the centre of the cooking grate, balancing the chicken on its two legs and the can. Cover the BBQ. Cook for 1 ¼ - 1 ½ hours, or until juices run clear.

Alternatively, you can just season the chicken with salt and pepper and stick it on the beer can. It’s delicious. Some people put spices etc in the beer rather than on the chicken. You’ll never taste a juicier chicken. Yum!