1. Can I make beer can chicken tacos without beer?

Yes, you can. You can use a can filled halfway with chicken broth, lemon-lime soda, or even water with a splash of vinegar . The key is the steam and upright position, not specifically the beer.

2. Can I make this recipe in the oven instead of on a grill?

You can. Place the beer can chicken upright in a roasting pan and cook in a 375°F oven over indirect heat (middle rack) until it reaches 165°F in the thigh. You will not get the same smoky flavor as the grill, but the chicken will still be juicy and perfect for tacos.

3. How spicy are these beer can chicken tacos?

The base recipe is mild to medium . The chili powder and cumin give warmth, not intense heat. If you want more spice, add hot sauce on top, extra chili powder, or a pinch of cayenne to the marinade.

4. What is the best way to scale this recipe for a crowd?

For a big group, grill two whole chickens and double the slaw. You can keep the shredded chicken warm in a slow cooker on “warm” while everyone builds their tacos. Just set out a big taco bar with tortillas, slaw, salsas, cheese, and hot sauce.

Beer Can Chicken Tacos

Description

These beer can chicken tacos are juicy, smoky, and perfect for summer grilling. A whole chicken marinates in a bold cilantro lime mixture, roasts upright on a beer can until tender, then gets shredded and tucked into warm tortillas with a bright cilantro lime slaw. It is an easy backyard taco recipe that delivers big flavor with simple ingredients.

Ingredients

Scale

1 whole chicken, about 4 to 5 pounds, neck and giblets removed
1 cup lightly packed fresh cilantro, leaves and tender stems
1/3 cup olive oil
1/2 medium yellow onion, roughly chopped
Zest and juice of 2 limes
3 cloves garlic
2 tablespoons apple cider vinegar
1 1/2 tablespoons kosher salt
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 can beer, about half full for cooking
2 cups shredded cabbage
1/3 cup shredded carrots
Zest and juice of 1 lime
2 tablespoons chopped fresh cilantro
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Warm tortillas for serving
Extra chopped cilantro
Hot sauce, optional
Crumbled queso fresco, cotija, or shredded Monterey Jack, optional

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Instructions

Pat the chicken dry and place it in a large resealable bag or baking dish.
Blend cilantro, olive oil, onion, lime zest and juice, garlic, apple cider vinegar, salt, chili powder, cumin, and black pepper until mostly smooth.
Pour the marinade over the chicken, coat well inside and out, and refrigerate for at least 8 hours or up to 24 hours.
Preheat the grill to 350 to 375 degrees F and set up for indirect heat cooking.
Remove the chicken from the marinade and open the beer, pouring out about half.
Lower the chicken cavity onto the beer can so it stands upright.
Place the chicken on the cooler side of the grill and close the lid.
Grill for about 1 hour, rotate the chicken, then cook another 45 minutes to 1 hour until the thigh reaches 165 degrees F.
Transfer the chicken to a tray and rest for 10 minutes before removing the beer can.
In a bowl combine cabbage, carrots, lime zest and juice, cilantro, salt, and pepper to make the slaw.
Shred the chicken into bite sized pieces.
Warm tortillas and fill with shredded chicken, cilantro lime slaw, and optional toppings before serving.

Notes

For the best flavor, marinate the chicken overnight. Keep the grill temperature steady between 350 and 375 degrees F for even cooking. Leftover shredded chicken keeps in the refrigerator for up to 4 days and can be frozen for up to 3 months. The slaw is best enjoyed within 1 to 2 days.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Main Course
Method: Grilling
Cuisine: Mexican Inspired

Nutrition

Serving Size: 2 tacos
Calories: 420
Sugar: 3g
Sodium: 760mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 32g
Cholesterol: 95mg