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Smoked Spanish Chicken
4-5lb all natural whole chicken
4 oz fresh chorizo sausage
1 can Landshark Lager
1 dried ancho chili
1 small lime, cut into 8 wedges
1 tsp whole black peppercorns
1 tsp smoked sweet paprika
/2 tsp cumin
/2 tsp chili powder
1 tsp cayenne pepper
/2 tsp granulated garlic
/2 tsp onion powder
2 tbs sea salt
1 tbs fresh ground black pepper
2 tablespoons of olive oil
Preparation Instructions:
Pop open a can of Landshark and empty about half the liquid
(we recommend taking a few sips). Remove the pop-top and fill
can with lime slices, onion and dried ancho peppers, seeds and
all. Add black peppercorns and shake can.
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.
Mix together cayenne pepper, cumin, garlic, powdered onion,
paprika, chili powder, salt and pepper. Press and rub onto the
skin of the chicken. Place Landshark can inside the chicken
carcass and stand it up in foil pan to contain the drippings.
Place foil pan on grill or smoker (you can smoke with apple or
cherry wood for extra flavor) and cook for 2-
/2 to 2-
/4 hours at
temperature of 315 to 325 degrees. Use a meat 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, compliments of Chef Rusty!