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1
Whisk together the olive oil, Dijon mustard, paprika, thyme, lemon juice and garlic in a small bowl.
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2
Sprinkle the chicken inside and out with salt and pepper.
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3
Slather the marinade all over the chicken.
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4
Place on a baking sheet, cover with plastic wrap and refrigerate for 4 hours (or up to overnight).
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5
Remove the chicken from the fridge and let come back up to room temperature for 45 minutes.
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6
Set your charcoal grill up for indirect heat - rack the hot the coals to one side of the grill and leave the other side bare.
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7
If you're using a gas grill, heat one side of the grill to medium-high heat and leave the other side of the grill off.
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8
Pour off a third of the beer (or drink!
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9
), place the sprigs of thyme into the can and sit the chicken on top of the beer can.
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10
Place the chicken upright on the grill grate on the cool side of the grill, away from the heat (you may need to use a ring of heavy duty foil around the base of the can to help balance the chicken).
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11
Cover the grill with the lid and cook for 1 1/4 hours to 1 1/2 hours, rotating halfway through grilling, until the chicken is cooked through and an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees F.
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12
Let the chicken rest for 10 minutes before carving.
