Originally Posted by After Shock Media

Whatever you place it on is to catch drippings and prevent fat flare ups.
The grill itself will hold a can in place no problem. You can always arrange your coals in a circle around the base of the chicken so that under the chicken has no coals (assuming you use coals).

The chicken will actually sit by itself if you adjust its legs some, though I highly reccomend that you put a small amount of foil over the wing tips and parts of the legs or they will cook way faster than the rest.

Seasoning is easy. Though I personally feel you should place them under the skin instead of on them. Salt is good, pepper is ok but can burn, garlic powder, etc. Or get a grill rub or make your own.