Cooking Method Prep: If using a charcoal grill, arrange coals to allow for an area of indirect cooking. If using a gas grill, leave one burner off and set to medium-high heat.
Rinse chicken inside and out, and pat dry with paper towels. Set aside.
Drink half of the can of Cheerwine and place the can (with remaining contents) on a solid surface. Grabbing the chicken by both legs, push the large bird cavity over the can. Then, transfer the chicken to your grill and place in the cooler portion of the grate, balancing the bird on the can and using the two legs as stabilizers.
Cook the chicken over medium-high indirect heat, with the grill lid on, for approximately 75 minutes or until the internal temperature reaches 165°F in the breast or until the thigh juices run “clear.” Note in the last 15–20 minutes of cooking, baste generously with Cackalacky Sweet Cheerwine Sauce until well coated and caramelized.
Remove from grill and let rest for 10 minutes before carving.