Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
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:
Combine all rub ingredients in a small mixing bowl. Set aside.Remove giblets and the neck from chicken. Sprinkle all over with rub, including cavity. Open can of beer and discard half of it. Place, minced garlic, rosemary, thyme, lemon juice, and pepper flakes in it. Make sure to pierce two more holes on the top of beer can. Place chicken on top of can.
Preheat grill. Place birds grill balanced by the beer cans. 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.
