Do you ever wake up these days and think to yourself, “Well heck, summer’s almost over”? It’s a reasonable worry for sure, but nothing a couple cans of beer won’t cure. So go ahead and enjoy however many days of late nights and outdoor grilling we have left by whipping up a batch of this Landshark Beer-Smoked Spanish Chicken. The directions suggest “taking a few sips” before pouring the rest of the can into your mixture of lime slices, ionion, dried ancho chilies and black peppercorns. Darling, you don’t have to tell us twice.
Landshark Beer-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
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. 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.
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 Landshark can inside the chicken carcass and stand it up in foil pan to contain the drippings.
4. Place foil pan on grill or smoker (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 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!