Start by preparing the chicken. You will need a whole chicken, and you need title lol the stuff inside out. This is not a pleasant task, but it is a necessary one. Rinse him real good and make sure he is clean, then dry him off with a few paper towels. Now let’s make the rub. Mix together with a fork 2 tbsp brown sugar, 1 1/2 tsp salt, 1 1/2 tsp pepper, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/8 tsp hili powder. Add about 1 1/2 tbsp of the rub to 2 tbsp softened butter and mix around till well combined. Drink about 1/2 the coors light beer (or make your husband do it like I did), then add about 1 tbsp of the rub to the remaining beer (note it will bubble up, so be careful as you add it). Now add a few sprigs of rosemary to the beer too. If you have a stand designed for the beer can chicken, go ahead and set him up with the beer up his bum like he is sitting on it (we did his on a platter to catch all the extra and not mess up yet counter). Using the butter mixture, rub a thin layer of that under the skin over the breasts and thighs. Then slice up 1 lime and slide the slices up under the skin also. Rub olive oil on him on the outside to cover every inch of him, then rub the rest of the rub all over him till he is covered nicely. Cut another line in half, swueeze half of it down the top of him, then set the other half on there too whole by his neck. He is now ready to go.
Now we prepare the onion. Cut the top and bottom off, then peel the skin later off. Curve core out of the center and over fill with butter so that he whole top is covered. Wrap with a lot of foil so it doesn’t leak and the onion is ready.
Now prepare the corn. Peel off he husks and cut off the top and bottom. Cover in olive oil and set aside till ready to BBQ (we did this by putting them in a large ziploc with a good amount of olive oil and tossing them around in there till they were coated).
Preheat the grill over medium heat to about 350 degrees. Place the chicken sitting on his beer can upright (on the stand if you have one) preferably on top of a pie tin or something like it (to catch the drippings) right on the grill, then add the onion right next to him. Rotate the onion every once in a while. They should take about 1 hr or so, and then will need to rest for 10 minutes before cutting. About 20 minutes before they are done, add the corn to the top rack and cook rotating, similarly to how you would a hot dog, till they are done and look yummy.
When you take them off the grill, while the chicken is resting, wrap hem in foil with butter so it melts all around them and keeps them hot. After the resting time, I cut the legs off, then thighs, then breasts, then everything else I left on the bones. There was plenty for the 4 of us. Peel the foil off the onio. And cut into quarters. Serve with the corn and onions as side dishes to the chicken. It should come out super juicy and really flavorful.