Add coals to one half of grill. Clean chicken, remove head and innards. Rub paprika, sugar, salt, spice mix, oil, mustard, and pepper into chicken, under skin and inside cavity.
Open the beer and add any remaining seasoning to beer can. Place chicken over the beer can, inserting the can gently into the cavity of chicken.
Place chicken on opposite side of coals on grill. Make sure chicken is covered - use large pot if your grill cover is too small. Add coals to maintain high heat if it cools down. Make sure chicken is not directly over coals. Use an instant-read thermometer to test temperature, it should read 165 degrees F under thigh. Remove carefully and carve.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Jonny Corbin