Start by preparing the chicken: pat it dry with paper towels, then rub the entire surface with oil, minced garlic, paprika, cayenne, salt, and black pepper, ensuring the skin is evenly coated.
If using, stuff the cavity with lemon wedges and onion halves to add aromatic flavor.
Open the beer can and pour out or drink half, then insert it into the chicken's cavity, ensuring the bird balances securely on the can.
Use kitchen twine to secure the legs together and stabilize the bird if needed, preventing spillage during cooking.
Preheat your grill to medium-high or oven to 375°F (190°C), and place a drip pan underneath to catch drippings and add smoky flavor.
Place the beer-can chicken upright on the grill or in the oven, positioning it over the drip pan, and close the lid or oven door.
Roast the chicken for about 75 minutes, or until the skin is deep golden and crisp, and the juices run clear when pierced with a thermometer (internal temperature should reach 165°F).
Carefully remove the chicken from the grill or oven, allowing it to rest for 10 minutes to let the juices settle.
Gently lift the chicken off the can, making sure to keep the crispy skin intact, and transfer it to a serving platter.
Carve the chicken into pieces and serve hot, enjoying the smoky aroma and crispy skin with tender, juicy meat inside.
