- Remove and discard fat and giblets from inside body cavities of chicken. Rinse chicken under cold running water, then pat dry with paper towels.
- Rub chicken lightly with oil, then sprinkle inside and out with Cajun Essence. Open beer can and pour half the contents into a glass, to drink later.
- Place half-empty can on a solid surface. Holding chicken with legs facing down, position the bird cavity over the beer can. Twist wing tips behind back.
- For a charcoal grill, arrange medium-hot coals around a drip pan. Stand chicken upright on grill rack over the drip pan. Pull the chicken legs forward so the bird rests on its legs and the can.
- For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Cook the chicken over medium-high heat without coals or burners directly under bird with the grill cover on, for approximately 1 ½ to 2 hours, or until the meat is very tender and the thigh juices run clear when pierced with a sharp knife.
- Remove chicken to large platter and cover loosely with foil; let rest 10 minutes before carving.
- Use a hot pad to grasp can and heavy tongs to carefully remove chicken.
Before cooking, be sure grill cover is tall enough for the chicken to stand upright.