Smoky Herb-Infused Beer Can Chicken

Directions

1. Prepare Chicken: Rinse the chicken under cold water and pat dry with paper towels. Place on a rimmed baking sheet with a cooling rack. Lightly sprinkle the chicken with kosher salt and refrigerate uncovered for 4 hours or up to overnight to dry out the skin.
2. Bring Chicken to Room Temperature: Two hours before cooking, remove the chicken from the refrigerator and let it rest at room temperature.
3. Preheat Grill or Smoker: Preheat grill or smoker to 375°F for indirect heat.
4. Inject and Season Chicken: In a small bowl, mix chicken stock, melted butter, olive oil, and 1 tbsp Weber® Beer Can Chicken Seasoning. Using a meat injector, inject the mixture into the wings, thighs, legs, and breasts of the chicken. After injecting, rub the chicken with olive oil and 2 tbsp Weber® Beer Can Chicken Seasoning to coat the surface thoroughly.
5. Prepare Beer Can: Open the beer and drink or discard half the contents. Add rosemary and thyme sprigs to the remaining beer. Carefully slide the chicken onto the beer can so it sits upright.
6. Cook Chicken: Place the chicken with the beer can on the center grates of the grill or smoker. Close the lid and cook for 60–90 minutes, rotating occasionally, until the internal temperature in the thickest part of the thigh reaches 165°F and the juices run clear.
7. Rest and Serve: Carefully remove the chicken from the grill or smoker (the beer can will be extremely hot). Transfer the chicken to a cutting board and let it rest for 10 minutes. Remove and discard the beer can, carve the chicken, and season additionally with Weber® Beer Can Chicken Seasoning, if desired. Serve and enjoy!