ROSIE® Organic Whole Chicken
1 1/2 cups California agave spirit
limes, juiced
2 tbsp. Sonoma Spice Queen Organic Chipotle Powder
jalapeño, seeded and thinly sliced
3 cloves garlic, smashed
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1 can 21st Amendment Brewery Cerveza El Sully, Mexican-Style Lager
2 tbsp. + 1/4 cup olive oil
2 ears white corn
2 tbsp. chopped fresh cilantro
1 bunch curly kale, stemmed and roughly chopped
2 cups multi-color cherry tomatoes, halved lengthwise
1 small red bell pepper, seeded and chopped
1/2 small red onion, thinly sliced


1 Combine agave spirit, juice of 8 limes, chipotle, 1 jalapeño, garlic, salt and pepper in a large stockpot. Add chicken to brine and press down to submerge. Cover and refrigerate overnight.
2 Preheat grill to medium-low heat. Pat chicken dry with paper towels. Pour half the can of beer into small bowl for basting chicken. Place cavity of chicken, legs-pointing-down, onto can of beer. Place onto grill. Grill chicken, covered, basting with beer occasionally until cooked through to an internal temperature of 170°F, about 30-40 minutes. Transfer to plate and let rest.
3 Meanwhile, for the salad, grill corn until fully cooked, about 15 minutes, turning every 4-5 minutes. Let cool, then cut kernels from cob. Whisk 1/4 cup oil, juice of 1 lime and cilantro together in a large bowl. Season with salt and pepper, to taste. Add kale, corn kernels, tomatoes, peppers, onions and remaining jalapeños and toss to combine.
4 Serve chicken with salad and enjoy.

Serve with a California Margarita. To make the California Margarita, fill a cocktail shaker halfway with ice. Add 2 ounces California agave spirit, 1 ounce fresh lime juice, 1/2 ounce orange liqueur, and 1/2 ounce agave syrup to the cocktail shaker. Shake mixture until fully combined, and well-chilled, about 15 seconds. Strain cocktail into a chilled rocks glass garnished with a Sonoma Spice Queen Organic Chipotle Powder and salt rim. Garnish with lime wedges and serve.


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