1/4 cup plus 1 tablespoon FRANK'S RedHot® Cayenne Pepper Sauce, divided
2 tablespoons plus 1 teaspoon Cajun seasoning, divided
1 whole chicken, about 5 pounds
2 tablespoons butter
4 sprigs fresh thyme
MIX 1/2 cup of the barbeque sauce, 1/2 cup of the beer, 1/4 cup of the RedHot Sauce and 2 tablespoons of the Cajun seasoning in medium bowl. Following manufacturer's instructions, fill a meat injector with marinade. Inject marinade into chicken in several places at least 1-inch deep and about 1 to 2 inches apart, refilling injector as needed. Place chicken in large resealable plastic bag or large dish. Add any remaining marinade to bag. Refrigerate 1 hour or longer for more flavor.
MEANWHILE, for the Spicy Cajun BBQ Sauce, mix remaining 1/3 cup barbecue sauce, 3 tablespoons of the beer, remaining RedHot Sauce and Cajun seasoning, and butter in small saucepan. Simmer 5 minutes until slightly thickened and heated through. Set aside or refrigerate until ready to serve. (warm before serving.)
PREPARE grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side of grill.
POKE 2 holes in top of beer can. Place thyme in can. Hold chicken upright (legs pointing down) and insert opened beer can into cavity. Stand chicken in upright position on unlit side of grill. Position legs to best support chicken (similar to a tripod). Close grill.
GRILL chicken over indirect heat 1 1/2 hours or until cooked through (internal temperature reaches 165°F in thigh). Remove from grill and let stand 10 minutes. Carefully remove chicken from can. Serve with Spicy Cajun BBQ Sauce.