Grind spices in a spice grinder or coffee grinder.

Preheat oven to 425 degrees.

Rinse and dry chicken. Remove giblets and set aside.

Stab holes in chicken and put in garlic cloves.

Rub melted butter over chicken.

Rub 1/2 of your spice rub over the chicken.

Open the can of beer with a can opener. Drink half of it.

Throw the remaining 1/2 of the spices in the beer can, with the giblets.

Prop the chicken onto the beer can, on a backing sheet.

Roughly slice the onion, and stick slices through the neck hole. This will prevent the beer from boiling up and out of the chicken.

Slowly put the chicken in the oven. You don't want it tipping over!

Cook for about an hour and a half.