BEER CAN CHICKEN

1 whole chicken
1 – 12 oz. can beer (room temperature)
2 cloves garlic, minced
2 sprigs fresh rosemary
2 tsp olive oil
1 tsp dried thyme
½ tsp red pepper flakes, crushed
Juice of 1 lemon

For Rub:
1 tsp paprika
1 tsp salt
1 tsp fresh rosemary, chopped
1 tsp dried thyme
½ tsp black pepper, ground
½ tsp lemon zest

Combine all rub ingredients in a small mixing bowl. Set aside.

Sprinkle all over with rub bird, 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 the beer can. Place chicken on top of can.

Preheat grill for a medium heat. Place bird on grill balanced by the beer cans. Grill over indirect medium heat for 1-1/2 to 2 hours until internal temperature of thigh is 165 degrees. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.

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