1. Prep yourself!
First and foremost, drink about half the can of beer. This is important whilst your beer is still nice and cool. Whilst enjoying your beer, your barbecue needs to be heated to 180 degrees C or, if you go for low&slow opt for 130-150 degrees C.
2. Prep your chicken!
Cut away loose pieces of skin and fat, loosen the skin a little bit too. Make sure the chicken is large enough to put it on a can.
3. Rub your chicken!
Grease the chicken with a little olive oil and season it with your favourite BBQ-rub. You can choose a nice ready-made one, or it's a lot more fun to make your own one. Do this by mixing all the ingredients listed above together in a bowl. Simple!
4. Beer-can your chicken!
Carefully slide the spiced chicken over the half-filled can of beer. Add some wood chips to your BBQ. Apple wood is delicious, or oak for a more powerful smoke flavour.
5. Cook your chicken!
Grill the chicken in the middle of the BBQ, until the core of the breast is 70 degrees. The thighs should be 85 degrees, so put the chicken with the thighs towards the coals.
Always measure the temperature in the thickest part and make sure that the chicken is really at the right temperature: medium-rare chicken is a really bad idea.
Let the chicken rest for 10-15 minutes, put a piece of aluminium foil on top of it (do not pack tightly). The meat juices will now be well distributed, resulting in an even more tender chicken.