Beer bbq chicken (grill or oven)

1. 1. Add all the basting ingredients to a food processor or blender. Its probably going to look green, that's ok. Taste after the initial blending and add more balsamic vinegar to your taste. Set aside in a covered bowl with a basting brush.
2. Thaw the chicken and dry thoroughly. Rinse or not as you please but make sure it gets pat dried thoroughly. Do not remove the skin!
3. Put the chicken in the bag
4. Open the first can of beer and pour into the bag with the chicken, then close tightly so that the beer is pressed up against the chicken.
5. Let the chicken sit for at least 2 hours in the fridge
6. When the chicken is done sitting in its bath, remove the chicken and let drip dry. Discard the beer. DO NOT DRINK THIS BEER. It's all...gross. Don't give it to the dog either.
7. Let the chicken sit on some towels for a bit while you fire up the grill or oven. If you use charcoal make sure the coals are on one side of the grill. The chicken will go on the other side of the grill. An oven will be at 350F with the rack at the lowest end.
8. After the chicken has dripped, pat it dry gently and smear an initial coating of the basting liquid onto the chicken.
9. When the grill/oven is ready open the second can of beer and pour out about half into a glass. You can drink this, it's your reward for being so patient.
10. Place the can into the stand and then lower the back end of the chicken onto the can. It may be a tight fit. You may need to widen the end of the chicken to get it over the can. That's ok. If you are using a thermometer that stays in the bird now is a good time to place it.
11. In an oven: Put the chicken in a pan and put the pan on the rack in the middle of the oven.
11. On the grill: Place the chicken onto the end of the grill away from the coals.
Now it's time to keep an eye on the chicken. You will baste the chicken approximately every 20 minutes with the basting sauce. If you run out just put some more olive oil into the bowl and baste with that.
On the grill: Make sure the chicken does not get too brown on the side closest to the fire, turn the chicken each time you baste to prevent this.
Keep a close eye on the chickens internal temperature. When the chicken reaches 165F it is done. This is approximately 1 hour of cooking but start checking the temperature after ~40 minutes when you baste. If your coals die before the target temp is hit, either add more coals or simply move the chicken to the oven for the rest of the cooking. Do not eat the chicken undercooked.
The beer may not all evaporate. Remove the can from the chicken by the simple expedient of laying it down in a pan and pulling while wearing an oven glove. It's ok if the beer spills, just transfer the chicken to your serving or carving pan after removing the can. Do not let the chicken sit in the beer.
Most likely you will not need to carve this chicken as it should just fall apart after this process. This is not just due to the beer can in the cooking process, but a combination of the marinade, the basting sauce, the beer can, and your patience.
Enjoy!