Pollo al oregano (grilled spatchcocked oregano chicken with oregano broth)

Start the marinade with orange juice and squeeze in half a lime.

Crush a couple of hefty tablespoons of Mexican oregano between the palms into it in batches; add a teaspoon of salt, a dash of Worcestershire sauce and a dollop of olive oil, and stir.

Spatchcock the chicken: cut down either side of the backbone with a knife (or shears), remove it, open the bird flat and press down with body weight until it flattens; tuck the wing tips under.

Set up the grill for indirect cooking: in a kettle grill bank the coals to the side; in a Kamado, use the ceramic plate setter to diffuse the heat.

Rub the chicken lightly with marinade and set it in the middle of the grill.

Grill at about 500 degrees for about half an hour, basting with the marinade several times, until the thigh reaches about 160 degrees on an instant-read thermometer.

For the broth, combine about a cup and a half of chicken broth, a splash of malty beer, a little more oregano, a little salt and a good amount of black pepper; warm to a simmer while the chicken finishes. Serve spooned over the grilled chicken.