Kenji’s Peruvian Chicken

Source

 
INGREDIENTS
* 1 whole chicken (3 1/2 to 4 lb)
* juice of 2 limes
* 5 garlic cloves, divided and chopped
* 1/2 tbsp ground cumin
* 1 tsp chili powder
* Salt and pepper to taste
* 1/4 cup light mayonnaise
* 1/4 cup nonfat plain greek yogurt
* 1 jalapeno, stems and seeds removed
* 1 cup fresh cilantro leaves
* 1 can of beer (12 oz)
1. Place the chicken in a large resealable plastic bag. Add half the lime juice, 3 of the chopped garlic cloves, the cumin, the chili powder, and the salt and pepper. Seal, shake, and refrigerate for at least 1 hour and no more than 4.
2. In a food processor, combine the remaining garlic and lime juice with the mayo, yogurt, jalapeno, and cilantro. Pulse to form a smooth green sauce.
3. Preheat the grill to medium low. Open the beer and take a few gulps. With the drumsticks pointing down, carefully slide the chicken cavity over the beer can until it fits snugly. The chicken and beer should be able to stand on their own. (As the chicken cooks, the beer will steam, adding plenty of moisture.)
4. Place the chicken on the grill. Being careful that the bird doesn’t topple over, carefully close the lid. Cook until the juices from the chicken legs run clear (or until a thermometer inserted into the deepest part of the thigh reads 165F), 35 to 45 minutes. Remove the beer can from the cavity and let the chicken rest for 10 minutes before carving. Serve chicken with a dollop of green sauce