Then, slide the tongs under the chicken's wings and -- holding the base of the can using a dish rag or oven mitt -- wiggle the bird up and off. Be very careful, since everything, including the aluminum, the bird, and the beer inside, will be very, very hot.
Step 7: Dig in!
Rest the chicken for 10-15 minutes before carving. Serve with BBQ sauce, mayo, or spicy mustard, some classic cookout side dishes, and, of course, plenty of (un-grilled) beer.
Sign up here for our daily Thrillist email, and get your fix of the best in food/drink/fun.