In a small bowl combine the rub ingredients.
Lightly brush all over with the oil and season, inside and outside, with the rub.
Prepare the grill for indirect cooking over medium heat (350° to 450°F).
Open the beer can and pour off half of the beer. Set the can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the chicken-on-a-can to the grill, keeping the can upright. Carefully balance the chicken on its two legs and the can. Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature reaches 160° to 165°F in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours.
Wearing barbecue mitts, carefully remove the chicken-on-a-can from the grill, being careful not to spill the beer—it will be hot. Let the chicken rest for 5 to 10 minutes (the internal temperature will rise 5 to 10 degrees during this time) before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.
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