Recipe: Casa BBQ Beer Can Chicken Tacos
Photo by Mike McColl
Tacos are a great meal for a small gathering or crowd. Make them with a beer-can chicken for moist and juicy results.
Tacos are a great meal for the whole family to enjoy. Instead of grilling up chicken breasts for tacos or fajitas, try beer canning a whole chicken instead. It’s so moist and juicy that the whole family will be asking you to make this a family staple. Mine did, and now beer can chicken taco night is a regular happening at Casa BBQ. It’s fast and downright yummy! Serves 4
What You Need: 4 aluminum foil or 2 metal pie plates; 2 beer can chicken holders
Fire-Roasted Salsa Verde
2 poblano peppers
2 jalapeno peppers
1 small white onion, sliced into rings
4 cloves garlic
2 avocados, peeled and pitted
1 juicy lime
Drizzle of avocado oil
3 sprigs fresh cilantro, chopped
¼ cup (60 mL) white onion, diced
1 green onion, minced
Salt and freshly ground black pepper to taste
Fire-Roasted Four-Pepper Salsa
2 red bell peppers, halved and seeded
Chicken Taco Mixture
1 whole chicken (approx. 4 lb/1.8 kg)
¼ cup (60 mL) salt
2 tbsp (30 mL) honey
4 cups (1 L) cold water
2 + 1 cans (12 oz/341 mL) Stella Artois
4 cloves garlic
4 sprigs fresh sage
1 tsp (5 mL) black peppercorns
½ lime, cut into wedges
8 cloves garlic, minced
1 tsp (5 mL) ancho pepper powder
Fire up your grill to 350–450°F (180–230°C).
To make the Fire-Roasted Salsa Verde, fire-roast the tomatillos, poblano and jalapeño peppers and onions for 10–15 minutes, until lightly charred and tender. Place the tomatillos into a food processor. Peel and seed the poblano peppers and add roasted flesh to the tomatillos. Add the whole roasted jalapeño peppers. Chop the grilled onion and add it into the blender too. Add garlic, green onions, cilantro, cane vinegar and olive oil. Hit it with a good pinch of kosher salt and pulse until smooth. Add a squeeze of fresh lime juice and adjust seasoning. Transfer to a self-sealing container and refrigerate until needed.
To make the Guacamole, mash the avocados with a fork in a bowl. Squeeze the lime over the avocado and drizzle with a little avocado oil. Add cilantro, white and green onion and season to taste with a little salt and black pepper. Cover and refrigerate until needed.
To make the Fire-Roasted Four-Pepper Salsa, roast the red, yellow and green peppers and the red onion until lightly charred and tender. Peel any loose skin from the peppers. Dice the peppers and onion; place in a large bowl. Add the olive oil, puréed chipotle chiles, garlic, cilantro and lime juice and season to taste with salt and black pepper. Mix thoroughly, cover and refrigerate at least 1 hour.
To prepare the chicken, rinse the chicken under cold running water. Place chicken into a large self-sealing bag or small bucket.
In a bowl, combine the salt, honey, water and 2 cans of beer. Stir until salt and honey have dissolved. Add garlic cloves, fresh sage and peppercorns. Pour over chicken, cover and refrigerate for 24 hours.
Remove chicken from brine, discarding leftover brine. Pat chicken dry with paper towels.