Beer Can Chicken

I know this is called Beer Can Chicken but it is just as amazing with cream soda instead of beer. I know that sounds like a weird switch but it works (and in all actuality, I think I prefer it with the cream soda). But this is delicious.

1 whole chicken

Make rub in a small bowl with the following ingredients:
1 t salt
1 t paprika
1 t rosemary
1 t thyme
1/2 t lemon zest
1/2 t pepper

Open the beer can and pour out about half the beer.  Put the following ingredients into the beer can so they will flavor the steam

Put the bird on the grill, balancing the bird on its two legs and the can, like a tripod.  Grill over indirect medium heat until the juices run clear and the internal temperature registers 170 degrees in the breast and 180 degrees in the thickest part of the thigh. (1  to 1 1/2 hours).  Carefully remove the chicken and can from the grill (do not spill the contents of the beer can, as it will be very hot).  Let the chicken rest for about 10 minutes before lifting from the beer can and cutting into serving pieces.
Using a can opener, make 2 more holes in the top of the can.  Place the beer can on a solid surface.  Plunk the chicken cavity over the beer can.
1 T rosemary
1 clove of garlic
Juice of one lemon
1 t dried thyme
1/2 t red pepper flakes
remove the neck a giblets and any excess fat from the chicken.  Lightly rub the chicken all over with 2 T. olive oil.  Season the chicken inside and out with the rub.  Tuck the tips of the wings behind the chicken's back

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