Mexican Beer Can Chicken Tacos
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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