Sauce:

1. Combine garlic, rosemary, orange zest, and orange juice. 
2. Mix well.

Beer can chicken:

1. Remove neck and giblets from chicken and discard.
2. Rinse chicken inside and out, and pat dry with paper towels.
3. Rub chicken lightly with salt and pepper to taste and set aside.
4. Use a basting brush and bowl, paint the rosemary and orange butter sauce generously all over the bird.
5. Reserve what is left for basting when the chicken is cooking.
6. If the wings don’t want to stay in place, tie them up so that they don’t cook too fast.
7. Place the beer can on a solid surface, then place the chicken cavity over the beer can. Transfer your chicken and place it in the centre of your braai. Balance the bird on its legs, and the can like a tripod.
8. Cover and cook the chicken over medium-high, indirect heat.
9. Baste every 20 to 30 minutes, until the thigh juice runs clear when stabbed with a fork - approximately 1 hour 30 minutes.
10. Remove from the braai and let rest for 10 minutes before carving.