Rosemary & Garlic Corona "Beer Can" Chicken

The Tent Sale on Cinco De Mayo

It's here today the Proctor Gas Tent Sale and guess what campers... it's Cinco De Mayo.  Don't expect to find a cold tray of Margarita's , what you will find is the Proctor Gas senorita's ready to help with your summer entertaining dream grills, fireplace inserts and outdoor kitchens.

Mrs. Tom spent  a week South of the Border spring break while in college a few short years ago. After passing on the worm in the tequila bottle she was treated to the most unusual sight and taste. It was in fact Cinco De Mayo and some of her new friends were making the most unusual whole roast chicken.

At first it seemed as though the chicken might have drunk the tequila as it sat perched up on the grill on a can of Corona Beer surrounded by fresh limes. This has become a favorite with Mrs. Tom's southern friends.

Rosemary and Garlic Corona "Beer Can" Chicken

Ingredients

1 4lb chicken

1 small metal surface for under the beer can for stability on the grill
   meat thermometer

serves 2 Mr.Toms or 4 Mrs. Toms

5 cloves chopped fine fresh garlic

2 tablespoons chopped rosemary
1 teaspoon fine sea salt
2 teaspoons John Henry's cilantro lime seasoning available at the tent sale
2 tablespoons good olive oil
1 tablespoon course cracked black pepper
   juice of two fresh limes...1 slice for the beer
1 12 oz can of Corona Beer

Step one pull the beer from refrigerator insert a slice of lime and drink about half of it. Set aside and let it come to room temperature.

Place garlic, rosemary salt, John Henry's seasoning, pepper, olive oil and lime juice in a food processor and pulse to a paste don't  overdo it.

Prepare the bird discard any inners and rinse the chicken well. Pat the bird dry. Now rub the chicken with the seasoning mixture all over and then refrigerate for at least a couple of hours. Take it out and let it come to room temperature.

Turn the grill on high for 10 minutes. Then turn the middle grate to medium on a three burner or two grates if you have a four burner. If you have a two burners then turn both back to medium.  Poke a few extra holes in the top of the beer can and place the chicken cavity on the beer can and find a balance.

Take your small metal surface and place the beer can and chicken standing up on the grill. Tuck the wings behind the back of the chicken and balance using the legs to help. Close the lid on the grill and tend the chicken every 15 minutes for about 1 hour and a half. After an hour start checking the internal temperature with your thermometer, 180% internal temp at the thick part of the thigh. Let the chicken rest for 20 minutes.

 Mrs. Tom Secret

Trim any excess fat from the chicken to keep the fire flare-ups down. Keep rotating the chicken. Wrap the chicken in plastic wrap when you put it in the refrigerator to seal the seasonings in, remove before cooking. Beware of the beer when you take it off the grill, hot.