Mexican Beer Can Chicken Tacos

Name: Mexican Beer Can Chicken Tacos
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 - pound whole chicken; 1 - can Mexican beer; 1 - tablespoon olive oil; 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; 1 - cup cilantro, stems removed; 1 - cup flat-leaf parsley, stems removed; 1 - cup extra-virgin olive oil; 1 - lime, juiced; 3 - plum tomatoes, diced; 1 - cup (4 ounces) Monterey or pepper jack cheese; 12 - small corn or flour tortillas

Prep

20 mins

Cook

3 hrs

Serves

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

List Steps

Step 1 Of 10

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

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.

Hot Tip

Be careful, as the beer can will likely still have hot liquid inside.

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.

Tags:

Chicken Tacos

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