Serves 4-6

INGREDIENTS

2 tablespoons each, finely chopped thyme, rosemary, chives, and oregano
1 tablespoon salt
1 tablespoon cracked black pepper
2 tablespoons olive oil
1 whole chicken (3 to 4 lbs), cleaned
1 can beer (your favorite kind)

PREPARATION

Mix the herbs, salt, pepper and oil and rub over chicken. Set aside.

Open beer can and either take a few drinks or discard a bit so it is about ¾ full.  Place beer can on a solid surface and place one chicken leg over  each side of the beer can.  Place the bird on the can in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners directly under the bird), with the grill cover on, for approximately 1 hour or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.