Ingredients

The following ingredients have 4 Servings
  • 1 chicken (whole)
  • 1 can beer (I used Modelo )
  • 1 Tsp. ancho chili powder
  • 2 Tsp.  smoked paprika
  • 1 Tsp. cumin
  • 1/2 Tsp. cayenne pepper
  • 1 Tsp. ground coriander
  • 1/4 Tsp. black pepper
  • 1/2 Tsp. salt
  • 1/2 Tsp. onion powder
  • 1/2 Tsp. oregano (Mexican variety)
  • 1 sprig cilantro
  • 2 Tbsp. vegetable oil
  • 1 jalapeno (chopped)
  • 1/2 shallot (minced)
  • 4 cloves garlic (minced)
  • 1 Tsp. red pepper flakes
  • 1 Tsp. chili powder
  • 1 Tsp. oregano (Mexican variety)
  • 2 Tsp. ground coriander
  • 2 Tsp.  cumin
  • 1 1/2 Cup Ketchup
  • 1/4 Cup red chili sauce
  • 2 Tbsp.  lime juice
  • 2 Tbsp.  brown sugar

Instruction

  • Heat the smoker to 325 degrees F for 15 minutes.
  • Pour 2 tbsp Modelo into a ramekin. Add 1 tbsp olive oil and whisk. Rub chicken with mixture.
  • In a small a bowl, combine chili powder, paprika, cumin, cayenne pepper, coriander, pepper, salt, onion powder, and oregano. Stir, then rub all sides of the chicken with the seasoning.
  • Insert beer can into the chicken to help it stand. Place into the smoker for 1 hour.
  • While the chicken is cooking, prepare barbeque sauce. Heat a saucepan over medium high heat. Add vegetable oil, jalapeno, shallot, and garlic. Cook for 1 minute. Then, whisk in remaining ingredients and bring to a boil.
  • Once boiling, lower heat to a simmer for 8 minutes. Remove from heat and use an immersion blender, food processor, or blender to purée.
  • Lower the temperature on the smoker to 300 degrees F. Brush chicken thoroughly with BBQ sauce. Close the lid and cook for an additional 45 minutes.
  • Let chicken rest for 10 minutes before slicing. Garnish with fresh chopped cilantro and serve with a Modelo.