Add a few seasonings to the half-full can of beer. These'll help flavor the chicken from the inside out as it cooks in the barbecue grill. Before the can goes into the chicken, season the bird inside and out with your favorite chicken dry rub...or just salt and pepper. Place the can inside the chicken. Or if you want to get fancy, use one of those new fangled beer can chicken cooking devices.
Ready the grill. Set it up for indirect grill cooking. Place the chicken-can combo into the grill, cover it, and let it cook for 1 1/2 to 3 hours. The skin will be a gorgeous brown color, and the meat will be fall-apart tender and taste like nobody's business. Just be sure that the internal temperature of the thigh reaches 180 degrees Fahrenheit before you remove it from the grill.
OK. That's the method. Here's the recipe.
Add the garlic, sage and bay leaves to a half full can of beer. Combine the remaining dry ingredients and rub all over the chicken, inside and out.
Shove the beer can into the chicken, place it in your grill and barbecue until done. For extra crispy (and tasty) skin, baste your bird with a little molten butter a couple of times as it's cooking.