About the Recipe
This classic recipe yields a tender, falling-off-the-bone whole chicken that's moist on the inside and crispy on the outside.
1 (4-pound) whole chicken
2 tablespoons extra virgin olive oil or other vegetable oil
1 (12-ounce) can beer, room temperature, opened and half-full
1 tablespoon kosher salt or sea salt
2 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried thyme (optional)
1 tablespoon black pepper
For the chicken: Preheat your grill to medium-high heat.
Rub the chicken and its cavity down with the vegetable oil.
Season the chicken with salt, pepper and dried herbs,remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.