Beer Can Chicken on a Gas Grill

Last time I did beer can chicken I tried it in the oven but this time I decided to use the gas grill.

1-4 pound whole chicken
2 tablespoons olive oil
1 can of your favorite beer or whatever beer you have in the fridge, then open it up and either drink 1/3 of it or pour 1/3 of it out
1 tablespoon salt, I used sea salt
2 tablespoons fresh Thyme leaves, chopped (or if all you have on hand is dried us about 1 tablespoon)
1 tablespoon black pepper

Prepare your grill for indirect heat. Meaning have 1 side of the grill on, so using only 1/2 of the burners.

Remove neck and giblets from cavity of chicken, if the chicken came with them.  Wash the chicken and then let it dry a bit.  Then rub the chicken all over with olive oil. Mix the salt, pepper, and thyme in a little bowl, then sprinkle it all over the chicken.

Make sure the beer can is open, and only half-filled with beer. If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.

Close the grill lid.  Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F.

Carefully transfer the chicken to a tray or pan.

Let the chicken rest for 10 minutes. Then lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.  Then pull apart the chicken any way you like.  

Enjoy!!!!