Oregano Beer Can Chicken 
Recipe from Weber's Charcoal Grilling? by Jamie Purviance


Serves: 2 to 4
Prep time: 15 minutes
Marinating time: 2 to 4 hours
Grilling time: 1 to 1-1/2 hours 


4 small cloves garlic
2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon vegetable oil
2 teaspoons fresh lime juice
1 whole chicken, 3-1/2 to 4 pounds
1 can (12 ounces) beer, at room temperature 


1. Using a mortar and pestle, pound the garlic, oregano, salt, and red pepper
flakes into a paste as smooth as possible. Add the oil and lime juice. Mix until
all the ingredients are evenly distributed. 


2. Remove and discard the neck, giblets, and any excess fat from the chicken.
Coat the chicken all over with the paste. Cover and refrigerate for 2 to 4
hours. 


3. Fold the wing tips behind the chicken's back. Prepare the grill for indirect
cooking over medium heat (350° to 450°F). 


4. Open the beer can and pour out about half the beer. Using a can opener, make
2 more holes in the top of the can. Place the beer can on a solid surface. Plunk
the chicken cavity over the beer can. 


5. Transfer the bird-on-a-can to the grill, balancing the bird on its two legs
and the can, like a tripod. Grill over indirect medium heat, with the lid
closed, until the juices run clear and the internal temperature registers 170ºF
in the thickest part of the thigh (not touching the bone), 1 to 1-1/2 hours.
Carefully remove the chicken and can from the grill (do not spill contents of
the beer can, as it will be very hot). Let the chicken rest for about 10 minutes
before lifting it from the beer can and cutting into serving pieces. Serve warm.
-- 

Martin