I saw this recipe on the Internet and had to try it. We have done it many times since and the chicken is always great. Not to mention the entertainment factor of seeing the chicken cooked like that.

Carefully remove the top of the beer can (I still have scars) and drink about 1/3 of it. (It’s easier and safer if you pour it into a cup first). Add chopped garlic to the remaining beer. Again, the amount is up to you. Here comes the fun part… Set the chicken down over the can. Yup, that’s right; up the old you know what! Close off the neck flap with wooden toothpicks. (Plastic ones just melt all over your chicken) Place the bird (still standing on the can) in an el cheapo aluminum baking dish. (Keeps the grill cleaner) Use the legs and beer can to form a tripod that the chicken stands on. Melt a little butter and sauté some garlic. Melt in the rest of the butter and squeeze in the lemon. Put the baking dish with the chicken still standing on the beer can on a medium grill.
Note: You’ll have to remove the top rack on the grill cause you need to cook this sucker on a closed grill. Baste the chicken with the lemon/garlic butter often. Cook till juices run clear, about to 1 1/2 hours depending on how big the bird is. You can also cheat and use a meat thermometer.

Any variation of ingredients can be added to the beer or basting stuff. Experiment!

 Try this one as well...

 For the beer:
Garlic, 3 or 4 cloves, chopped
About a 3" piece of fresh ginger root, peeled and chopped
1/8 cup soy sauce
3 tbs rice wine
3 tbs sesame oil
 

Make a rub for the chicken:
1/8 cup sesame oil
Asian 5 spice
Blend the 2 ingredients and rub the inside and outside of the chicken well before placing on the grill