Grilled chicken on a beer can

Ingredients:

• 1 whole chicken (1.8 kg)
• 2 tablespoons of vegetable oil
• 2 tbsp. salt
• 1 teaspoon black pepper
• 3 tablespoons of your favorite spice mix
• 1 can of beer

Preparation:

1. Remove the neck and entrails from the chicken and discard. Rinse the chicken inside and out and pat dry with a paper towel. Lightly season the chicken with oil, then season both inside and out with salt, pepper, and spice mix for grilled chicken.
2. Open a can of beer and take a few sips (take large sips to ensure half the beer remains in the can). Place the can on a hard surface. Hold a chicken drumstick in each hand and place it, opening side down, on the can. Transfer the chicken to the grill and center it on the grate, resting on both legs and the can.
3. Cook the chicken over medium-high indirect heat (meaning there should be no heat source under the bird), with the lid on, for about 1 1/4 hours, or until the internal temperature reaches 165°F (75°C) for the thigh and 185°F (80°C) for the drumstick.
   
   You can also check for doneness by piercing the drumstick with a sharp knife: if the chicken is done, the juices running from the piercing will be clear. Remove the chicken from the grill and let it rest for 10 minutes before slicing.