1 (12 oz.) can of beer
1 (3-4 lb.) chicken for roasting
2 tsp. garlic salt
2 tsp. coarsely ground pepper
2 T fresh thyme, coarsely chopped
1 T fresh rosemary, coarsely chopped
2 T olive oil
Juice of one lime.
Prepare grill to medium heat for indirect cooking.
Rinse chicken inside and out and dry with paper towels.
Rub the olive oil all over chicken.
Mix salt, pepper, thyme and rosemary.
Rub chicken inside and out with savory mix. Gently push some of the rub under the skin.
Remove entire top from beer can and pour out about one-third of the beer.
Place chicken cavity down over beer can and sit can in aluminum pie pan.
Pull coals to side, leaving a cleared center indirect heat area.
Place chicken on grill and cover. Cook for about 1 ½ hours, or until meat thermometer placed in thigh part of chicken registers 180 degrees and juices run clear.
Carefully remove chicken from grill. Remove chicken from beer can and place on separate plate (be very careful when discarding hot beer). Pour any drippings from pan over chicken. Drizzle with lime juice. Cover with foil and let rest for about ten minutes before slicing.