Garlic (2 cloves)
Fresh Oregano (1/2 Tbsp)
Chipotle Peppers in Adobo Sauce (3 pieces)
In a bowl, add the juice from
Limes (2 1/2)
PATRÓN® Silver Tequila (1/2 cup)
Salt (1 tsp)
Ground Black Pepper (1/2 tsp)
Into the bowl, add the chopped garlic, Chipotle Peppers in Adobo Sauce, fresh Oregano and
Adobo Sauce (2 Tbsp)
Transfer the marinade and
Whole Chicken (1)
into a large ziplock bag and marinate in the refrigerator for 4 to 6 hours. During this time, place a cup of pimento wood chips in some water to soak.
Ready the charcoal and place the pimento wood chips on top of the hot coals. Preheat the grill to 350 degrees F (180 degrees C).
Liberally coat the chicken with
All-Purpose Spice Rub (3 Tbsp)
Pour the remaining marinade in the chicken sitter, also place a few
Pimento Leaves (2)
Place the chicken over the sitter and keep everything on the grill. Grill for about 1 hour and 20 minutes, but make sure to check on it after the first hour.
Transfer to serving plate and carve. Serve with the juices in the chicken sitter as dipping a sauce.