Beer Can Chicken

This classic barbecue recipe uses beer to add a lot of moisture to your chicken from the inside. It’ll be dripping with juices when you cut it open. You can also prepare the recipe with a can of Coke if you don’t want to use alcohol.

Serves 4

1 (3–5-pound) whole medium chicken
2 tablespoons olive oil or other vegetable oil
1 tablespoon salt
1 tablespoon freshly ground black pepper
2 tablespoons chopped fresh thyme leaves or 1 tablespoon dried thyme
1 (12-ounce) can beer, room temperature

Prepare grill for indirect heat cooking by turning on only one side of burners to medium-high and allowing entire grill to heat to 350°F.
Remove innards from chicken and discard. Brush chicken lightly with oil.
In a small bowl, combine salt, pepper, and thyme and cover chicken with rub mixture.
Open beer, pour out half, and use a knife to carefully cut openings into the top half of the open can. Carefully stand the chicken upright, so that the can is inside its cavity, and place the entire chicken on the cool side of the grill, making sure it stands up on its own. Cover grill.
Do not open the grill for at least 1 hour, then check every 15 minutes until fully cooked. A thermometer inserted should read 160–165°F when fully cooked.
Remove, allow to rest at least 10 minutes, then cut and serve.

PER SERVING