Smoked Spanish Chicken

Chef Rusty was a guest on SPEED SPORT on FOX Sports Radio presented by the Big Green Egg to discuss cooking on the road, racing, recipes and traveling with the band.
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  • 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


Pop open a can of Landshark and empty about half the liquid (Rusty recommends 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 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 315 to 325°F. 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!


For more about Chef Rusty, check out his story on page 18 of the Big Green Egg Lifestyle Magazine Click Here or visit

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