Prep: 15 mins
| Cook: 1 hour 30 mins
| Extra time: 1 hour, marinating
Stir thyme together with lemon zest, cumin, salt, allspice, chili powder, black pepper, and nutmeg in a bowl.
Use your fingers to season chicken with olive oil and some of the spice mixture under the skin of the chicken breasts. Massage the rest of the chicken (over the top of the skin) with the rest of the spice mixture.
Wrap chicken in plastic wrap or place in a large plastic resealable bag. Refrigerate for 1 hour to marinate.
Preheat grill for indirect heat and set up a drip pan.
Drink (or otherwise remove) about 1/3 of the beer. Use a sharp implement to poke a few extra holes in the top of the can. Then, without spilling the beer, set the chicken on top of the beer can so that the empty body cavity is filled with the can.
Set the chicken on the grill, standing up, over the drip pan. Close lid. Cook for about 1 1/2 hours, until chicken reaches an internal temperature of 180 degrees F.
Let the chicken rest off the grill for 10 minutes, then use pliers or heat-protective gloves to take the can out of the chicken. Carve and serve.