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Remove the internal organs and neck from the chicken. Pat dry with paper towels.
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Add the buttermilk, maple syrup, dijon, salt, pepper, garlic, and thyme to a large gallon sealable plastic bag. Seal the bag and then shake it up to mix all the ingredients.
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Add the chicken to the bag, try to let out as much air as possible. Refrigerate the bag for 6-12 hours.
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Remove chicken from bag, set on a baking sheet lined with a wire rack to slightly drain.
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Pour out 1/2 the beer. Add the maple chips to the beer can. Place the chicken over the beer can and guide down until the can is securely in the cavity.
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If going the oven route: preheat your oven to 350 degrees F. Place the beer can chicken on a large roasting dish. Bake for 1 hour 15-30 minutes until golden and 170 degrees F internal temp.
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If going the grill route: Heat 1/2 your grill to high heat/flame. Carefully place the chicken on the cool side of the grill. Cook for 1 hour 30 minutes. Turn the chicken a few times to evenly heat all sides. Once internal temp is 170 degrees F, the chicken is cooked.
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Let the chicken cool for 10 minutes before carefully removing the can. Carve chicken and serve.