Ingredients
Ingredients:
1 whole chicken (4-5 pounds)
1 12 ounce can beer (room temperature)
2 cloves garlic, minced
2 sprigs fresh rosemary
2 teaspoons olive oil
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes, crushed
Juice of 1 lemon
For Rub:
1 teaspoon paprika
1 teaspoon salt
1 teaspoon fresh rosemary, chopped
1 teaspoon dried thyme
1/2 teaspoon black pepper, ground
1/2 teaspoon lemon zest
Preparation
Preparation: Combine all rub ingredients in a small mixing bowl. Set aside.
Remove giblets and the neck from chicken. Wash chicken and pat dry. Rub with oil. Sprinkle all over with rub, including cavity. Open can of beer and discard half of it. Pierce two additional holes in top of can. Place minced garlic, thyme, lemon juice, rosemary, and pepper flakes in it. Place chicken on top of can.
Preheat grill. Place bird on grill balanced by the beer cans and two legs. Grill over indirect medium heat for 1 1/2 to 2 hours until internal temperature of thigh is 180 degrees. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.
