Chili and Spice Rub:
1/4 cup chili powder
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon garlic powder
Combine all ingredients in a small bowl.
Directions for preparing chicken for grill:
1. Remove neck and giblets from a 5-pound roasting chicken. Rinse chicken, then pat dry inside and outside with paper towels.
2. Rub prepared spice mixture all over chicken. Hold the chicken upright with the opening of the body cavity at the bottom, and lower it onto a half-filled can of beer so the can fits into the cavity. Pull the chicken legs forward so the bird rests on its legs and the can. Twist wing tips behind back. Stuff a lemon quarter into the neck cavity.
3. For a charcoal grill, arrange medium-hot coals around a drip pan. Stand chicken upright on grill rack over drip pan. Cover and grill for about 2 hours or until chicken is no longer pink. (180 degrees in thigh muscle). If necessary, tent chicken with foil to prevent over-browning. If using a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. If necessary, remove upper grill racks so chicken will stand upright. Grill as above.
4. Remove chicken from grill, holding by the can. Cover with foil; let stand for 10 minutes. Use a hot pad to grasp can and heavy tongs to carefully remove the chicken.
How to Make Beer Can Chicken:
Beer Can Chicken in the Oven: