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1
Remove giblets from chicken; discard.
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2
Rinse chicken inside and out; pat dry.
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3
Cut off and discard excess skin and fat around body cavity.
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4
In a small bowl, mix olive oil, garlic, thyme, salt, pepper.
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5
With your fingers, gently loosen skin over breast, being careful not to tear skin.
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6
Gently rub thyme mixture evenly over breast meat beneath skin.
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7
Prepare barbecue grill and preheat for indirect-heat cooking.
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8
Rinse can (12-ounce soda or beer can) and shake dry.
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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.
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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.
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11
Cook until and instant-read meat thermometer inserted through thickest part of breast to bone reaches 160*, about 1 hour.
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12
Using oven mitts, carefully remove chicken with can from grill, keeping it upright.
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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.
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14
Carve chicken and serve, adding salt and pepper to taste.
