Prepare grill for high, indirect heat and fit with grill pan. Add water to pan to a depth of 1/2".
Season chicken with Lane's BBQ Signature Rub. Place chicken legs pointing down, onto open can so that chicken is upright. Place can, with chicken, on grill over indirect heat (and above drip pan). Grill chicken, covered, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 45-60 minutes. Let chicken rest 10 minutes before carving. Serve with pan drippings.