Beer Can Chicken

1. Heat grill to high. Remove neck and giblets from the chicken and discard.
2. Rub chicken lightly with extra virgin olive oil. Then rub chicken inside and out with salt, pepper and rosemary. Set aside.
3. Open beer. Place beer can in a metal pie plate or deep baking sheet. Place chicken over the beer can. If you have cooking twine, tie the legs together. Place the baking dish with chicken and beer on the grill.
4. Cook the chicken over medium-high, indirectly from the heat (i.e. no coals or burners directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the thigh juice runs clear when stabbed with a sharp knife.
5. Remove from grill and let cool for 10 minutes before carving.