2 tablespoons brown sugar
3 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 sprigs of fresh thyme, stems removed
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 can Sierra Nevada Pale Ale
3.5- to 4-pound whole chicken
Prepare a grill for medium-high indirect heat. Mix dry rub ingredients in a small bowl.
Pat chicken dry inside and out. Season chicken with the spice rub, all over the surface and inside the cavity.
Open and drink half of your Pale Ale. Fit the whole chicken over the can of beer, and carefully place upright chicken on the preheated grill.
Cover and cook for 1 to 1.5 hours, until fully done and an instant-read thermometer inserted into the thickest part of the chicken reads 165°F. Let rest for 10 minutes, then carve and serve.