A flavorful twist on the classic beer can chicken, infused with aromatic herbs and spices for a juicy and tender result.
Combine the kosher salt, smoked paprika, dried thyme, black pepper, and lemon zest in a small bowl.
Mixing the rub thoroughly ensures even distribution of flavors on the chicken.
Rub the chicken all over with olive oil, then season it inside and out with the prepared rub.
Ensure the chicken is dry before applying the oil and rub for better adhesion.
Open the beer can and pour out half of the beer. Add the rosemary, thyme, and garlic to the can.
Use a can opener to make additional holes in the top of the can for better steam release.
Place the beer can upright on a stable surface and carefully position the chicken cavity over the can.
Using a beer can chicken holder can provide extra stability during cooking.
Preheat the grill to medium heat (around 375°F). Place the chicken on the grill over indirect heat and cook until the internal temperature reaches 165°F in the breast, about 1.5 hours.
Monitor the grill temperature to ensure even cooking and prevent burning.
Remove the chicken from the grill and let it rest for 10 minutes before carefully removing it from the beer can.
Resting the chicken allows the juices to redistribute, making it more tender and flavorful.
