1. Remove the giblets from the chicken and pat it dry with a paper towel.
2. In a small bowl, combine the softened butter with the chili sauce. Mash it together to form a paste.
3. Rub the entire chicken with the butter paste. If possible, work some under the skin, between the skin and meat of the chicken. Save about 1/4 of the butter paste to apply later as the chicken cooks.
4. Pour out (or drink) half of the beer. Also, make sure the beer is at room temperature. Add a few dashes of sriracha to the beer also.
5. Set the can upright in a large dish. Carefully place the bird directly over the can. It should stand up perfectly.
6. Prepare grill for indirect heat. If you have three heat elements, turn on the outside two and leave the middle completely off.
7. Set chicken in middle of grill, so it isn't directly over the heat. Close the lid and cook the chicken for about an hour for a 4 pound chicken.
8. Use a thermometer to make sure the bird registers 160 degrees in the breast and 175-180 in the thigh.
9. Remove bird carefully from grill and let cool for 10 minutes.
10. Carefully remove beer can from chicken cavity.
11. Slice up chicken and serve!
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