Cooking time: 1.5 hours
1 4-pound whole chicken
Olive oil or other vegetable oil. I use Cajun Blast garlic spray. http://www.cajunblast.com/garlic.asp
1 opened, half-full can of beer, room temperature
1 sm Onion
1 Tbsp Kosher salt
2 Tbsp Garlic & onion powder
2 Tbsp Cajun season
1 Tbsp Black pepper
Prep and Cooking
1) Prepare your grill for indirect heat put the coals on one side of the grill, leaving another side free of coals.
2) Peel onion and put into cavity as far up as possible. Rub the chicken all over with olive oil. Sprinkle seasonings all over the chicken.
3) Use half can of beer. If you want, you can put some seasoning inside beer can. Put the chicken on to the open can, so that the chicken is sitting upright. Place the chicken on the side of the grill not over the coals, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.
4) After an hour, check the chicken and refresh the coals if needed. Using a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife juices will be clear not pink when done.
5) Remove the chicken. Beer and can will be hot. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can.