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If you plan on using the herbs and lemon slices for flavoring, place these under the skin of
the bird.
Pour a can of beer into the holder (if using a holder); otherwise, open the can of beer and
set it in the middle of a baking sheet.
Place the cavity of the bird on top of the holder or beer can, and carefully slide the bird
down. The bird should sit upright.
Wrap a long sheet of aluminum foil around the chicken leaving
the bottom open around the holder or can.
Carefully place the bird with the beer holder or can
onto the grill.
Heat the grill with the middle burner set to low and the two side burners set
to medium. If using a charcoal grill, push the coals to the perimeter of the grill, leaving a
small amount of coals in the middle.
Grill for 60-90 minutes depending on the size of the bird.
The internal temperature of the chicken should be 180° F when a thermometer is inserted into
the center of the breast.
The skin may become somewhat charred around the bottom, but this is to be expected.
Once the bird reaches 180° F, carefully remove it from the grill, tent it with foil, and
let it rest for 10 minutes.
Carefully remove the whole bird from the can or holder; then it's ready to carve.
Discard
any lemon slices that were used (if any).
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