WINE-STEAMED BEER CAN CHICKEN

Steps:

• 1. Remove giblets from chicken; discard.
• 2. Rinse chicken inside and out; pat dry.
• 3. Cut off and discard excess skin and fat around body cavity.
• 4. In a small bowl, mix olive oil, garlic, thyme, salt, pepper.
• 5. With your fingers, gently loosen skin over breast, being careful not to tear skin.
• 6. Gently rub thyme mixture evenly over breast meat beneath skin.
• 7. Prepare barbecue grill and preheat for indirect-heat cooking.
• 8. Rinse can (12-ounce soda or beer can) and shake dry.
• 9. Pour wine into can, then carefully lower chicken over can until can is inside body cavity; Gently pull legs forward so chicken stands upright on can.
• 10. Carefully set chicken and can, in this upright position, on center of grill (not over direct heat); cover charcoal grill and open vents; close lid on gas grill.
• 11. Cook until and instant-read meat thermometer inserted through thickest part of breast to bone reaches 160*, about 1 hour.
• 12. Using oven mitts, carefully remove chicken with can from grill, keeping it upright.
• 13. Let chicken stand on can for 15 minutes, then, holding a towel around the can to steady it and protect your hands, with a large carving fork, carefully remove chicken from can to a carving platter or carving board.
• 14. Carve chicken and serve, adding salt and pepper to taste.