Exactly. It keeps the inside of the chicken moist as it grills. It'll be the most tender and moist chicken you can believe. The beer doesn't really add so much to the chicken. You could use water. On the other hand, if you were to put some wine with thyme and rosemary in the can, you'd get the solvent aspects of the wine allowing the aromatic aspects of the herbs to vaporize with the liquid to give the chicken some nice spice along with that moistness. Just a thought. Cook it on medium heat with a lid... you can't go wrong.
Cool, I'll give it a shot next time I BBQ (unfortunately not until Labor Day)
Do you give these tricks to Emril or do you get them from him?