Beer Can Chicken Tacos Recipe

There’s something undeniably fun about cooking with a can of beer, and today, I’m taking my taco game to the next level with this finger-licking Beer Can Chicken Tacos recipe! 🌮🔥 Let’s dive into deliciousness where tender chicken meets a zesty taco twist—trust me, your taste buds are gonna dance!

I love transforming a basic whole chicken into a delicious meal with my Beer Can Chicken Tacos. The mixture of olive oil and spices like chili powder, paprika, and cumin gives the meat a ridiculously smoky flavor—smoky for being cooked in my oven and not on a grill.

But the real genius of this recipe is using a can of beer to keep the chicken super tender and flavorful while it roasts. And don’t even get me started on the toppings.

Shredded cabbage, diced tomatoes, and a squeeze of lime keep these tacos a clean, colorful, and delicious vehicle for a ton of flavors.

Beer Can Chicken Tacos Recipe Ingredients

• Whole Chicken: High in protein and essential nutrients.
• Olive Oil: Healthy fats; enhances flavor and moisture.
• Chili Powder: Adds heat with antioxidants; boosts metabolism.
• Garlic Powder: Offers rich flavor and heart health benefits.
• Cumin: Provides earthy aroma and aids digestion.
• Beer: Tenderizes meat and infuses a mild, malty taste.
• Cabbage: Low-calorie, high-fiber vegetable; crunchiness.
• Cilantro: Fresh herbal notes; good source of vitamins A and C.

Beer Can Chicken Tacos Recipe Ingredient Quantities

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• 1 whole chicken (4-5 pounds)
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 12-ounce can of beer (any brand)
• 8 small corn or flour tortillas
• 1 cup shredded cabbage or lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• Optional: salsa, sour cream, or guacamole for serving

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How to Make this Beer Can Chicken Tacos Recipe

1. Your grill should be preheated to medium-high heat; this is around 375 degrees Fahrenheit (190 degrees Celsius).

2. In a small bowl, blend together the olive oil, chili powder, paprika, garlic powder, onion powder, cumin, salt, and black pepper. Stir vigorously to form a paste.

3. Dry the chicken with paper towels and place it on a work surface. Rub the spice paste all over the chicken. Make sure you get it everywhere, especially under the skin and in the cavity.

4. Remove the beer from the can by pouring it out until it is half full (or drink it), making sure the can is half full of beer. Put the beer in the can in the middle of a roasting pan.

5. Take the chicken and hold it over the can. Lower the chicken down onto the can and balance the bird so that it stands upright on the can with its two legs.

6. Move the chicken to the grill that has been preheated to an even medium heat. Close the lid, and you’re looking at a cooking time of about 1 to
1.5 hours. Use a food thermometer to check the internal temp in the thickest part of the thigh. You’re aiming for 165°F (74°C). If you cook it hotter and faster, stick with the breast half. You’re aiming for around 150°-160°F (65°-70°C) in the breast during that hotter, faster cook time.

7. After cooking, take the chicken off the grill and allow it to rest for roughly 10 minutes before you take it off the can.

8. Remove the chicken from the bones, shredding the meat. Discard the skin and bones.

9. Reheat the tortillas on the grill or in a dry skillet until they are soft and flexible.

10. Distribute the shredded chicken onto the warmed tortillas and top with cabbage or lettuce, followed by the tomatoes, and, if you wish, the cilantro. Squeeze fresh lime juice over the tacos and add any other toppings that appeal to you. I recommend salsa, sour cream, or guacamole. And enjoy your Beer Can Chicken Tacos!

Beer Can Chicken Tacos Recipe Equipment Needed

1. Grill
2. Small bowl
3. Spoon or small whisk (for blending spices)
4. Paper towels
5. Roasting pan
6. Can opener (optional, if needed for beer can)
7. Food thermometer
8. Tongs or oven mitts (for handling hot chicken)
9. Knife
10. Cutting board (for shredding chicken)
11. Skillet (if not reheating tortillas on the grill)

FAQ

• Q: Can I use a different type of meat for this recipe?
  
  A: Yes, you can try using a turkey or duck, adjusting cooking time accordingly.
• Q: What type of beer works best?
  
  A: A mild lager or ale works best to impart a subtle flavor without overpowering the chicken.
• Q: How do I know when the chicken is fully cooked?
  
  A: Use a meat thermometer; the internal temperature should reach 165°F (74°C) in the thickest part of the chicken.
• Q: Can I make this recipe in the oven?
  
  A: Yes, preheat your oven to 375°F (190°C) and cook for about 1.5 to 2 hours.
• Q: Can I prepare the seasoning in advance?
  
  A: Absolutely, mix the seasoning and stores it in an airtight container for up to a week.
• Q: How should I store leftover chicken?
  
  A: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Beer Can Chicken Tacos Recipe Substitutions and Variations

1 tablespoon smoked paprika (as opposed to regular paprika)
1 tablespoon chipotle powder (for a smoky flavor, not chili powder)
1 teaspoon ancho chili powder (instead of cumin, for a different spice profile)
8 leaves of lettuce (to use instead of tortillas for a low-carb option)
1/2 cup diced mango (for a sweet twist, instead of using tomatoes)

Pro Tips

1. Season Ahead For deeper flavor, season the chicken with the spice paste and let it marinate in the refrigerator for several hours or overnight. This allows the spices to penetrate the meat thoroughly.

2. Beer Alternatives Experiment with different beer types for varied flavors. A light beer gives a subtle taste, while a stout or IPA can add a richer, more complex profile.

3. Crispy Skin If you prefer crispy skin, pat the chicken very dry before applying the spice paste, and brush the skin lightly with additional olive oil. This helps achieve a perfectly crisp skin during grilling.

4. Tortilla Tips Warm the tortillas directly on the grill for a smoky flavor, turning them frequently to prevent burning. Keep them wrapped in a clean cloth to retain warmth until serving.

5. Resting is Key Allow the chicken to rest for at least 10-15 minutes after grilling. This resting period is crucial for juicy and tender meat, as it allows the juices to redistribute within the chicken.