Smoked Spanish Chicken

2 – 2.5kg  whole chicken
4 oz fresh chorizo sausage
1 can lager
1 dried ancho (pablano) chili
1 small lime, cut into 8 wedges
1 tsp whole black peppercorns
1 tsp smoked sweet paprika
1/2 tsp cumin
1/2 tsp chili powder
1 tsp cayenne pepper
1 1/2 tsp granulated garlic
1 1/2 tsp onion powder
2 tbs sea salt
1 tbs fresh ground black pepper
2 tablespoons of olive oil


  1. Remove the pop-top of the lager and fill can with lime slices, onion and dried ancho peppers, seeds and all. Add black peppercorns and shake can.
  2. Pat and dry chicken. Stuff most of the chorizo underneath the skin of the chicken. Take the last bit of chorizo and stuff in the neck area; it will self-baste as the chicken roasts.
  3. Mix together cayenne pepper, cumin, garlic, powdered onion, paprika, chili powder, salt and pepper. Press and rub onto the skin of the chicken. Place lager can inside the chicken carcass and stand it up in a drip pan to contain the drippings.
  4. Place pan on the cooking grid of the EGG (you can smoke with apple or cherry wood for extra flavor) and cook for 2-1/2 to 2-3/4 hours at temperature of 160°C. Use a thermometer to thoroughly cook chicken. Remove beer can, let chicken rest for about 15 minutes and cut in half. Serve with fresh vegetables or green salad, and enjoy!

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