INGREDIENTS

Ingredients

• 1 chicken approx. 35 oz.
• 4 garlic cloves
• 2 oz. tequila
• Juice of 1 lemon
• 1 tsp salt
• 1 onion
• 1 green bell pepper
• 5.3 oz corn, drained from the can
• 2-3 tbsp whole milk
• 1 tsp sweet paprika powder

Burner setting

• LEFT: Off
• MEDIUM: Low
• RIGHT: Low

Equipment Needed

• Rotisserie
• Kitchen twine

HOW TO MAKE IT

Directions

1. Peel the garlic cloves and place in a tall blender jug. Add 1.3 oz tequila, lemon juice and sea salt, and puree very finely with a hand blender.
2. Peel and finely dice the onion and put it in a large bowl. Quarter the peppers, remove the seeds, and mix with the onions and sweet corn.
3. Rub the inside and outside of the chicken with the seasoning paste, stuff with the onion, bell pepper, and corn mixture, and truss the chicken by tying its legs together with twine. Cover the chicken with saran wrap and marinate for at least 1 hour at room temperature (or preferably covered in the fridge overnight).
4. Remove the grill grate above the main grill zone and insert the rotisserie. Preheat the grill on medium heat (390-410°F). Skewer the chicken and secure it in place. Fill a tray with 1 ¾ cups of water to collect the dripping fat and place it on the drip trays.
5. Insert the prepared skewer and grill with the lid closed for approx. 30 minutes. Mix the milk with the paprika powder. At the end of the first grilling time, brush the chicken with the paprika milk.
6. Close the lid, turn the gas regulators on the main grilling surface to the halfway position and grill for 15-20 minutes. Just before the end of the grilling time, pour the remaining tequila over the chicken.

Tip

You can add any leftover vegetables for stuffing the chicken to the drip tray with other ingredients such as zucchini, tomato, and various herbs and grill them at the same time.