Beer Can Chicken

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Ingredients:
• 1 bunch mixed fresh herbs (parsley, rosemary, thyme, sage)
• 1 (355ml) can beer, half full
• 2 tbsp kosher salt
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp black pepper
• 1 tbsp garlic powder
• ½ tbsp onion powder
• 1 (4-5 pound) chicken
• ½ cup BBQ sauce

Directions:
1. Preheat a grill to medium-high heat (375–400°F).
2. Stuff the herbs into the half-full can of beer and place it in the center of an aluminum pie plate.
3. Combine the salt, brown sugar, paprika, black pepper, garlic powder, and onion powder in a small bowl. Rub the seasoning all over the chicken, including inside the cavity.
4. Carefully lower the chicken over the beer can and position it upright on the pie plate.
5. Place the chicken on one side of the grill and turn off the burner directly beneath it to create indirect heat. Close the lid and cook until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, about 1 hour 15 minutes.
6. During the last 45 minutes of cooking, brush the chicken with BBQ sauce every 15 minutes.
7. Remove the chicken from the grill and let rest for 15 minutes. Using heatproof gloves or tongs, carefully remove the beer can before carving and serving.

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