A flavorful twist on the classic beer can chicken, this recipe uses a blend of herbs and a can of your favorite beverage to create a juicy and aromatic dish.
Prepare the grill for indirect cooking by arranging the coals or setting the burners to create a cooler area.
Ensure the grill is preheated to maintain a consistent cooking temperature.
Open the can of beer and pour out half of its contents.
Use the poured-out beer to baste the chicken during cooking for added flavor.
Season the chicken inside and out with the barbecue rub, ensuring even coverage.
Rub the seasoning under the skin for deeper flavor penetration.
Insert the rosemary and thyme sprigs into the can, then place the chicken upright over the can.
Position the chicken legs to form a tripod for stability.
Place the chicken on the grill over the cooler area and cook until the internal temperature reaches 165°F.
Monitor the grill temperature to ensure even cooking.
Carefully remove the chicken from the grill and let it rest for 10 minutes before carving.
Resting allows the juices to redistribute, making the chicken juicier.
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