1 cup butter

2 tablespoons garlic salt

2 tablespoons paprika

salt and pepper to taste

1 (12-oz) can beer

1 (4 pound) whole chicken

*You can also use Cavender's Greek Seasoning or Tony Chacherez Cajun Seasoning in lieu of above seasoning.

Directions:
Preheat an outdoor grill for low heat.  In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.  Spray beer can with non-stick cooking spray.  Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can in a disposable roasting pan (to catch the drippings).  If making more than one chicken, you may want to add a baking sheet under the roasting pan for stability.   
Set chicken on can, inserting can into the cavity of the chicken.  Position legs forward in tripod format for better balance.  Baste chicken with the melted, seasoned butter.

Comments:
Using a 2 burner gas grill have one side burning on high and the other side not burning and put the chicken on the cold side to cook. On a charcoal grill slide the hot coals to one side and put chick on the cold site. Can also be made in the oven at 350 degrees - 15 minutes per pound of chicken.