Remove giblets from chicken and discard. Rinse chicken inside and out, and pat dry. Rub chicken lightly with oil then rub inside and out with salt, pepper and next 3 ingredients. Set aside.
Open beer can and pour half into a glass to drink (only half a can is needed for recipe). Place beer can on a stable surface. Grabbing a chicken leg in each hand, push the bird cavity over the beer can. Transfer the bird to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (no coals or burners directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.