Smoked Beer Butt Spanish Chicken And Chorizo


This chicken recipe is to die for !!!!  Another wintery day here in Western Maryland makes me fire up my Komodo Joe Smoker and smoke something great.  It’s so simple and simply melts in your mouth.  If you don’t have a smoker just put it on your gas grill and only light the 2 outside burners on low and make sure the chicken is not on direct heat.

1 loarge roasting chicken
2 punds of ground chorizo sausage
1 can of beer of choice
1 small onion
1 lime
1 can of ancho chili peppers
whole black peppercorns
1 tsb of chili powder
1 tsb of paparika
1 tsb of ground cumin
1 tsb of garlic powder
1 tsb of onion powder
1 tsb of kosher salt
1 tsb of ground black pepper
1 medium tin baking pan
Clean chicken and pat dry with paper towel.  If your chorizo sausage is in casings, squeeze out of casings and set in bowl.  Take sausage and shove up under the skin and push so it spreads over the chicken.  Take the remaining sausage and put of the butt end until it is filled just over the top so it self bastes as it cooks.  Take your can of beer and drink a third of it to allow room for the ingretients your going to put in the can.  In the can you now want to put 2 or 3 pieces of lime, the ancho chili peppers and the whole black peppercorns.  Now in a small mixing bowl combine salt, pepper, ground cumin, garlic powder, onion powder, chili powder and paparika.  It’s now time to rub the seasoning all over the chicken and a little up inside never hurts either.   It’s now time to stand the chicken up and insert the beer can into the cavity of the chicken.  Place the chicken into the tin baking pan straight up.  The pan will catch all the drippings from the sausage.  You can put any fresh vegetables in the pan to have as a side.  I like putting carrots in there.  If you make this recipe and have friends over, they will not want to go home, CHEERS !!!!

2 thoughts on “Smoked Beer Butt Spanish Chicken And Chorizo”

    1. Depends on the temperature you cook it at and how big the chicken is. I typically smoke it for 2 to 3 hours at approximately 250 degrees.

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