4sprigs fresh herbsthyme, rosemary, oregano or sage
Preheat grill to 350°F.
Remove giblets from chicken and rinse well. Dry outside of chicken with a paper towel.
Mix salt, pepper and thyme together.
1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon dried thyme
Sprinkle some of the seasoning inside bird cavity.
1 whole chicken
Open and empty the beer can half way.
½ can of beer
Put garlic cloves inside can. If cloves are too large, they can be cut to fit inside can. Place can in a beer can chicken stand.
2 clove garlic
Place lemon half and fresh herbs inside cavity of chicken.
½ lemon, 4 sprigs fresh herbs
Slide chicken cavity over beer can. Rub chicken with olive oil and sprinkle remaining salt mixture over the entire skin.
1 tablespoon olive oil
Place on a preheated gas grill on indirect heat. I turn off the middle burner on my grill and leave the two side burners on medium heat. Close lid to grill. Try to maintain a grill temperature of 325-350°F.
Cook for about 1 ½ hours until an internal meat thermometer registers 165°F.
Remove from heat and place on a rimmed baking sheet. Let rest for 10 minutes covered loosely with foil.
Remove chicken from beer can and stand. Slice and serve.
Only fill the cavity of your bird halfway full with the lemon and herbs. The bird has to have enough space to sit on the can of beer.
Keep the lid down on your grill. Only open when you need to check your chicken. Each time you open the grill, you lose heat.
Use indirect heat. The burner directly under the chicken should be in the off position
If your grill has uneven heat, rotate chicken every 30 minutes so all areas of the chicken is exposed to the hotter areas
Use a thermometer to determine if your chicken is cooked through. The chicken should register at least 165°F inserted into the thickest part of the thigh without touching the bone.
Be certain to allow your chicken to rest for at least 10 minutes when removing from the heat and before removing from the beer can.
It can be helpful to have two people help when removing the chicken from the can. Use a clean towel to gently grab the chicken while the other person uses oven mitts to hold the stand.