If using a charcoal grill, arrange the coals on one side, leaving the other half free. For gas grills, ignite only half of the burners to maintain indirect heat.

Remove any neck pieces or giblets from inside the chicken if they are present. In a small bowl, combine the salt, pepper, and thyme. Rub this seasoning mixture all over the chicken, ensuring it is evenly coated. Follow up by massaging the chicken with olive oil to create a nice exterior finish.

Make sure the beer can is half-full and open. If you like, you can add herbs like rosemary, thyme, or sage into the beer for additional aroma. Carefully lower the chicken onto the beer can, ensuring the can fits into the cavity, so the chicken stands upright.

Place the chicken on the side of the grill where there is no direct heat, using the beer can and the legs as support. Cover the grill and allow the chicken to cook undisturbed for an hour. After this time, check the chicken, and if you’re using a charcoal grill, top up the coals as needed.

Continue checking every 15 minutes until a meat thermometer reads 165°F in the thickest part of the thigh. Depending on the grill temperature and chicken size, cooking should take approximately 1.5 hours for a 4-pound chicken.

Alternatively, you can also check for doneness by slicing into the thigh. If the juices run clear and are not pink, the chicken is ready.

With caution, transfer the chicken and beer can from the grill to a tray. The beer can will be extremely hot, so use a metal spatula to lift the can from below and tongs to steady the top of the chicken. Once transferred, let the chicken rest for about 10 minutes.

Remove the beer can by gently lifting the chicken. If it feels stuck, place the chicken on its side and use tongs to remove the can.