Preheat oven to 425 degrees and move rack to the third of the bottom row
Take the insides out of the chicken and pat dry with paper towels
In a small bowl add salt, garlic powder, paprika, cumin, cayenne pepper, pepper, and chili pepper and mix together and set aside
Add 1/4 of the seasoning mixture to softened butter and mix together well
Rub the butter mixture on the chicken under the skin on both sides
Next add the cilantro under the skin of the chicken on both sides
Slice the limes in rounds and slide them under the skin
Take half of the olive oil and rub it on one side of the chicken skin, then rub with half of the seasoning
Repeat with the other side of the chicken
Open the beer pour out a couple sips and punch extra holes in the top of the can with a knife and place the can in the middle of a baking pan
Place the chicken over the beer can where the can is sitting up straight. Carefully place the chicken in the oven for a hour and 20 minutes
When finished carefully pull the can out from the chicken and cut and serve
Video
Notes
If using a frozen chicken be sure it is defrosted before cooking. Sometimes the outside looks defrosted, but then the inside will be frozen.
Do not skip patting dry the chicken before seasoning. You want the seasoning to stick and any extra fluid from the chicken will prevent this.
Be careful when stuffing the limes and cilantro under the skin because you don't want to rip the skin
Don't try and grab the can with your bare hands after it has been in the oven for over an hour. Either lift the chicken off the can or use tongs to remove the can
Let the chicken rest for 20 minutes before slicing into it