Mexican Beer Can Chicken Tacos
recipe

Mexican Beer Can Chicken Tacos

5.0
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Ingredients

For the chicken
4
pound whole chicken
2/3
can Mexican beer
1
tablespoon olive oil
For the rub
2
tablespoons chili powder
1
tablespoon salt
1
teaspoon black pepper
2
tablespoons smoked paprika
1
tablespoon Mexican oregano
2
teaspoons garlic powder
2
teaspoons onion powder
3
plum tomatoes, diced
4
oz. Monterey or pepper jack cheese
12
small corn or flour tortillas
For the chimichurri
1
cup cilantro, stems removed
1/2
cup flat-leaf parsley, stems removed
1/4
cup extra-virgin olive oil
1
lime, juiced
For the toppings
3
plum tomatoes, diced
1/2
cup (4 ounces) Monterey or pepper jack cheese
12
small corn or flour tortillas

Directions

1

Preheat one side of your grill to 275°F. Leave the other side off for indirect heat.

2

To make the dry rub, mix chili powder, salt, pepper, paprika, oregano, garlic powder and onion powder in a small bowl.

3

Remove the neck and giblets. Pat the chicken dry.

4

Brush chicken with olive oil and liberally sprinkle the dry rub. Massage the rub into the skin to ensure the chicken is well-covered.

5

With the beer 2/3 full, insert the beer into the chicken’s cavity. Lower the spice-rubbed chicken onto the beer can until the chicken is sitting upright.

6

Place the chicken on the cooler side grill. Cook over indirect heat until it reaches an internal temperature of 165°F, 2-3 hours.

7

While the chicken cooks, place cilantro, parsley, olive oil and lime juice in a blender or food processor. Pulse until the herbs are finely minced. Season to taste with salt and pepper. Set aside.

8

Once the chicken is cooked, allow it to cool before removing from the beer can.

Hot Tip: Be careful, as the beer can will likely still have hot liquid inside.
9

Shred the chicken and flavorful skin. Set aside.

10

Assemble the tacos by topping each tortilla with a handful of shredded chicken, diced tomatoes, shredded jack cheese and a spoonful of chimichurri.

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