Drunkin Chicken

Ingredients:
1 Whole Chicken, (3 pounds total)
1 (12 oz.) Beer, can
1 Tbsp Freshly Ground Black Pepper
1 Tbsp White Pepper
1 Tbsp Sugar
2 tsp Cayenne Pepper
2 Tbsp Chili Powder
1 Tbsp Ground Cumin
1 Tbsp Garlic Powder
1 Tbsp Brown Sugar
1 Tbsp Dried Oregano
4 Tbsp Smoked Paprika
1 tsp Dry Mustard
1 Tbsp Kosher Salt


Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates.
Mix the ingredients for the spice rub until they are well blended. Rub it all over under the skin of the chicken, inside and out.
Open the beer and take a big swig or just pour out a couple of ounces. Use a church key to pop two more holes in the top. Pour in 1 tbl of the spice rub. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.)
Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.