"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Garlic and Oregano Beer Can Chicken Recipe

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This recipe for Garlic and Oregano Beer Can Chicken, by , is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Polito
Added: Friday, October 9, 2009


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 450F).

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 170F 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.




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