Preheat your BBQ to medium-high (about 375F).
In a small bowl, mix together the rub ingredients. Set aside.
In another bowl, mix together the glaze ingredients. Set aside.
Drink about half of the beer (yay for drinking while cooking) and insert the lemongrass, scallion and ginger into the can. Place the can on a flat surface.
Rub the chicken with the assembled rub and maneuver the chicken cavity over the beer can. I know, it feels wrong, but it will be so right.
Place the chicken into the centre of the BBQ grate, balancing the chicken like a tripod on the can and two legs.
Cook the chicken on medium-high indirect heat (so the burners should not be directly under the chicken). Cover with a lid and cook for about 1 hour to 1 1/4 hours, or until the breast reaches 165 F, and the thigh reaches an internal temperature of 180 F. Check it by 50 minutes to see if it’s getting close and in the last 15 minutes or so, brush on the BBQ sauce.
Remove the chicken from the grill and throw out the beer can. Cover it with aluminum foil for about 10 minutes before carving it up and serving.