2T fresh thyme leaves or your favorite dry spice rub
1 can beer
Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
Rub the chicken all over with olive oil. Mix the salt, pepper, and thyme in a little bowl, then sprinkle it all over the chicken.
Open beer can and take several gulps (so that the can is half full). You you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can to add additional flavour.
Place beer can on a solid surface. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity.
Transfer the impaled chicken on the can to your grill and place in the center of the grate, balancing the bird on so it stands on the can and its 2 legs (like a tripod).
Cook the chicken for approximately 80-90 minutes over a medium-high indirect heat (i.e. no coals or burners on directly under the bird) with the grill cover on until the thigh juice runs clear when stabbed with a sharp knife.
Carefully remove the chicken from the grill (the contents of the can will be very hot).