144 calories; 5.8 g fat; 1.2 g saturated fat; 69 mg cholesterol; 308.7 mg sodium; 0.7 g carbohydrate; 0 g fiber; 0 g sugar; 21.2 g protein
Pat chicken dry with paper towel. Rub with olive oil and season with salt, pepper and thyme.
Set the beer can on a flat surface and slide the chicken over the top so the can fits inside the cavity.
Carefully balance the bird on its two legs over the can to form a solid base.
Grill over indirect medium heat for 1½ – 2 hours, or until the internal temperature of the chicken reaches 165°F.
Wearing heavy mitts, carefully remove the chicken and can from the grill, being careful to not spill the beer (it will be hot).
Let the chicken rest for approximately 10 minutes before lifting it away from the can and discarding the beer.
Cut chicken into pieces and serve.