Pat the whole chicken dry with paper towels, feeling the skin's firmness and plumpness. Rub it all over with olive oil, then generously season the outside and under the skin with paprika, garlic powder, thyme, salt, and pepper. Let it rest for 10-15 minutes.
Open the beer can and pour out a small amount, then insert lemon wedges and onion halves into the cavity if using. Carefully place the chicken upright on the beer can, balancing it securely with the legs on the grill grates.
Preheat your grill to medium-high heat, aiming for around 375°F. Place the chicken standing upright on the grill over indirect heat, ensuring the beer can supports it steadily.
Close the lid and cook for about 75 minutes, or until the skin is deep golden and crispy. During cooking, listen for the crackling sound of the skin crisping up and smell the smoky aroma filling the yard.
Check the internal temperature by inserting a meat thermometer into the thickest part of the thigh; it should read 165°F. If needed, cook a little longer until the perfect temperature is reached and the juices run clear.
Using tongs and a heat-resistant glove, carefully remove the chicken from the grill and let it rest for 10 minutes. Be prepared for the crackling sound of the skin as you carve into the crispy, smoky chicken.
Carve the chicken into pieces, revealing juicy, tender meat beneath a crisp, crackly skin. Serve hot, and enjoy the smoky flavor and satisfying crunch with your favorite sides.
