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I added a dry rub (salt, pepper, spices) about a cup, half inside the chicken, half to a 3/4 full beer. I used Coors light, (watching my figure). Make 3 slits under the rim of the can to allow more steam to escape. take a baking sheet and prop the chickin on the two legs and the beer can in the lower cavity, like a tripod. Place on Grill on low/md heat for 45 min to 1 hour. The steam keeps the chicken really moist.
I have not tried injecting with the same mixture, I will try that next time
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