Preheat one side of your grill to 275°F. Leave the other side off for indirect heat.
Mexican Beer Can Chicken Tacos
To make the dry rub, mix chili powder, salt, pepper, paprika, oregano, garlic powder and onion powder in a small bowl.
Remove the neck and giblets. Pat the chicken dry.
Brush chicken with olive oil and liberally sprinkle the dry rub. Massage the rub into the skin to ensure the chicken is well-covered.
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.
Place the chicken on the cooler side grill. Cook over indirect heat until it reaches an internal temperature of 165°F, 2-3 hours.
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.
Once the chicken is cooked, allow it to cool before removing from the beer can.
Shred the chicken and flavorful skin. Set aside.
Assemble the tacos by topping each tortilla with a handful of shredded chicken, diced tomatoes, shredded jack cheese and a spoonful of chimichurri.