Rinse chicken and pat dry. Lift skin and put lemon slices in between meat and skin. rub chicken inside and out with the salt/pepper mix.
Use the beer can inserted into the cavity of the chicken and the chicken legs to make a tripod on the grill. Cook with the grill closed for about 1 hour and 10 minutes or until meat thermometer reads 170. Rotate the chicken 180 ever 20 minutes or so if you are using indirect heat to cook it evenly.
Remove from grill let rest until slightly cooler to remove can, and slice!!
Time to Prepare: 1 hour 15 minutes
Submitted By: Casey
We actually do this often and received a rack a couple years ago, for Christmas from friends, that holds 2 cans and 2 chicken and has handles to hold. It makes it a lot easier but is not necessary, but the tin foil on the grill is, otherwise the chicken will burn from the drippings causing flare ups.
We usually do this on gas, but it can be done on charcoal as well, the cooking time is a little longer and not as even.
We do this a lot when we have company, it is a great crowd pleaser!