3Cut off and discard excess skin and fat around body cavity.
4In a small bowl, mix olive oil, garlic, thyme, salt, pepper.
5With your fingers, gently loosen skin over breast, being careful not to tear skin.
6Gently rub thyme mixture evenly over breast meat beneath skin.
7Prepare barbecue grill and preheat for indirect-heat cooking.
8Rinse can (12-ounce soda or beer can) and shake dry.
9Pour wine into can, then carefully lower chicken over can until can is inside body cavity; Gently pull legs forward so chicken stands upright on can.
10Carefully set chicken and can, in this upright position, on center of grill (not over direct heat); cover charcoal grill and open vents; close lid on gas grill.
11Cook until and instant-read meat thermometer inserted through thickest part of breast to bone reaches 160*, about 1 hour.
12Using oven mitts, carefully remove chicken with can from grill, keeping it upright.
13Let chicken stand on can for 15 minutes, then, holding a towel around the can to steady it and protect your hands, with a large carving fork, carefully remove chicken from can to a carving platter or carving board.
14Carve chicken and serve, adding salt and pepper to taste.