Preheat your grill to medium-high heat, aiming for around 375°F. While heating, prepare the chicken by removing any excess fat or skin, then pat it dry with paper towels—this helps achieve crispy skin.
Rub the chicken all over with oil, then generously season with salt, pepper, paprika, garlic, and cayenne. Massage the spices into the skin and cavity, and stuff the lemon wedge inside the cavity for added flavor.
Open the can of beer and drink or discard about a quarter of it—this prevents overflow during cooking. Place the chicken upright over the can, inserting the can into the cavity, ensuring the bird is stable and balanced.
Brush the outside of the chicken with a little oil to promote crispness. Carefully transfer the bird onto the grill, positioning it upright over the heat source, and close the lid.
Cook the chicken over indirect heat, maintaining a steady temperature. Listen for the crackling skin and sizzling juices; rotate or adjust the bird as needed to prevent flare-ups and ensure even cooking.
Grill for about 60 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh. The skin should turn a deep golden brown and become crispy to the touch.
Use tongs to carefully remove the chicken from the grill, placing it on a cutting board or platter. Let it rest for 10 minutes, allowing juices to redistribute and the skin to firm up.
Gently lift the chicken off the can, observing the crispy skin and moist interior. Carve and serve immediately to enjoy the crackling skin and juicy meat.
