Cover the grill and cook the chicken for 1 to 1 1?2 hours, or until the breast area reaches 165 F and the thighs reach 180 F. Use tongs to carefully transfer the chicken, lifting it off the beer can, to a platter. Let it rest for 10 minutes before carving.
Nutrition information per serving (values are rounded to the nearest whole number): 790 calories; 490 calories from fat (62 percent of total calories); 54 g fat (15 g saturated; 0 g trans fats); 255 mg cholesterol; 4 g carbohydrate; 63 g protein; 0 g fiber; 720 mg sodium.
EDITOR'S NOTE: Elizabeth Karmel is a grilling and Southern foods expert and executive chef at Hill Country Barbecue Market restaurants in New York and Washington, as well as Hill Country Chicken in New York. She is the author of three cookbooks, including "Soaked, Slathered and Seasoned."