Mexican Beer Can Chicken Tacos

20 mins
3 hrs
4

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

Step 1 Of 10
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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