Prepare your grill for indirect cooking over medium heat.
In a small bowl, add 2 tablespoons beer, hoisin, honey, soy sauce, chili garlic sauce, and sesame oil. Mix together.
Gently loosen the skin on the chicken on the legs, thighs, and breast meat. Spoon half of the hoisin mixture evenly in between the meat and skin.
Pour off beer from the can until it is ⅔ full. Hold chicken upright with the opening of the cavity downward, insert beer can into the cavity.
Oil the grill. Place a drip pan on the grill, and place the chicken in an upright position in the drip pan, spread the legs as needed to hold the chicken in an upright position.
Cover and grill for 30 minutes. Brush chicken with remaining hoisin mixture, cover and grill for another 45-60 minutes or until chicken is cooked through.
Use tongs to move chicken and can to a cutting board, let chicken rest standing upright for 5 minutes.
Carefully remove can from chicken and discard. Cut chicken into pieces and place on a serving tray.
Serve with sides of your choice. Enjoy.