Beer Can Chicken With Rosemary & Thyme

• Rub
• teaspoon kosher salt↗1
• teaspoon paprika↗1
• teaspoon finely chopped fresh rosemary1
• teaspoon dried thyme↗1
• teaspoon lemon zest↗1⁄2
• teaspoon fresh ground black pepper↗1⁄2
• (4 lb) roasting chickens, about 4 lbs1
• teaspoons olive oil↗2
• (12 ounce) can beer, at room temperature↗1
• sprigs fresh rosemary↗2
• garlic clove, crushed↗1
• lemon, juice of↗1
• teaspoon dried thyme↗1
• teaspoon crushed red pepper flakes↗1⁄2

Step-by-step instructions

1. 1

   In a small bowl mix the rub ingredients( first six ingredients) together.

2. 2

   Remove and discard the neck and giblets and excess fat from the chicken. Lightly rub the chicken all over with the oil. Season chicken inside and out with the rub and tuck the wing tips behind the back.

3. 3

   Open the beer and drink or pour out about half the beer. Put the rosemary, garlic, lemon juice, thyme and red pepper flakes into the beer can to flavour the steam.

4. 4

   Using a can opener, make two more holes in the top of the can. Place the beer can on a solid surface and plunk the chicken over the can.

5. 5

   Transfer to the grill, balancing the bird on its two legs and the can like a tripod.

6. 6

   Grill over Indirect Medium Heat until juices run clear and internal temp in the thickest part of the thigh is 180 degrees F, 1 1/4 to 1 1/2 hours.

7. 7

   Carefully remove the chicken and can from the grill and let chicken rest for about 10 minutes before you try to lift it fro the can and cutting into serving pieces.