Preheat gas or charcoal grill to about 400 to 450 degrees F. Rub olive oil all over the outside of the chicken and sprinkle evenly all over with spice rub.
Open the can of soda and pour out about 1/2 a cup. Place the chicken on the can so that it is standing up with the legs pointing down. (a soda/beer can chicken holder makes this more stable.)
Cook the chicken on the grill using indirect heat. If you're using a gas grill, turn off one set of burners and place the chicken and can, still standing up, over that side of the grill. If you're using a charcoal grill, spread the hot coals out away from the center of the grill, creating an empty space. Place a foil drip pan in the empty space and cook the chicken over the drip pan.
Close the grill and cook the chicken for about 40 to 45 minutes, then rotate the chicken to ensure even cooking and cook for 40 more minutes. Avoid opening the grill and peeking in at the chicken.
Check the temperature with a meat thermometer. The temperature in the thickest part of the thigh needs to reach 160 to 175 degrees F. Once it's done, remove the chicken from the grill and let it sit upright--still on the can--for 15 minutes or so. After resting, carve and serve.
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Preheat gas or charcoal grill to about 400 to 450 degrees F. Rub olive oil all over the outside of the chicken and sprinkle evenly all over with spice rub.
Open the can of soda and pour out about 1/2 a cup. Place the chicken on the can so that it is standing up with the legs pointing down. (a soda/beer can chicken holder makes this more stable.)
Cook the chicken on the grill using indirect heat. If you're using a gas grill, turn off one set of burners and place the chicken and can, still standing up, over that side of the grill. If you're using a charcoal grill, spread the hot coals out away from the center of the grill, creating an empty space. Place a foil drip pan in the empty space and cook the chicken over the drip pan.
Close the grill and cook the chicken for about 40 to 45 minutes, then rotate the chicken to ensure even cooking and cook for 40 more minutes. Avoid opening the grill and peeking in at the chicken.
Check the temperature with a meat thermometer. The temperature in the thickest part of the thigh needs to reach 160 to 175 degrees F. Once it's done, remove the chicken from the grill and let it sit upright--still on the can--for 15 minutes or so. After resting, carve and serve.
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