Taco Seasoned Beer Can Chicken
(
REVIEWS)
PREP:
10 minutes
TOTAL:
2 hours 10 minutes
SERVES:
4
When I think staples to backyard barbecue, I think beer can chicken. And when mexican food is life in our family, I just have to do a taco seasoned beer can chicken.
I smoked it on my Weber Smokey Mountain and its smokey, juicy, tender and perfect for taco night!
This is such an easy way to do chicken. Almost fool-proof. The beer can injects flavor and moisture into your chicken that keeps your chicken from drying out.
Which is always tricky when cooking a whole bird that isn’t spatchcocked (see my spatchcock chimichurri chicken). But man, is this good.
I cooked this at around 300 F using a mixture of hickory and Applewood.
You can cook this on your grill over indirect heat and get the same effect. A smoker box with some wood chips placed over direct heat to add a smokey flavor to your beer can chicken
One thing I learned is NOT to use a cold beer. it will cool down the inside of your chicken and the outside will be done before the inside is done, and you’ll have a unevenly cooked bird.
Either use room temp, or heat it up on the grill as it is preheating.
But I mean, most importantly, you’ve got to have a cool motorcycle beer can chicken holder to send your chicken off in style! I found this on amazon for under $20 bucks and had to do it!
I also smoked some tomatoes and onions for a smoked salsa, but you’ll have to check the youtube video for that part! Either way, this beer can chicken with a taco seasoning, is perfect for tacos!
Taco Seasoned Beer Can Chicken
Ingredients
- 1 small whole chicken
- 1 part salt
- 1 part pepper
- 1 part cumin
- 1 part paprika
- 1/2 part chili powder
- 1/2 part granulated garlic
- 1/4 part granulated onion
- 1 can Mexican light beer
- 2 garlic cloves
Instructions
- preheat smoker to 300F. If using a grill, set up for indirect grilling. Place beer can in the barbecue while it preheats.
- Trim off any excess fat or skin from your bird. Using your thumb and forefinger, loosen up the skin from the meat so that you can season both the inside, and outside of the skin.
- in a spice shaker combine the dry ingredients. shake the rub directly on the skin, as well as on the inside so the meat of the chicken gets hit directly with your rub.
- using a cotton glove to prevent burning yourself, place the beer can inside the cavity of the chicken.
- Place the chicken in the smoker, or over indirect heat on your grill in an upright position. Optionally, you can use a beer can holder to keep the bird positioned correctly.
- Cook until the breast reads 165 F and the thighs, 275 F. Let rest for 5-10 minutes, then pull by hand. I like to chop up the skin and mix it into the chicken as well. Eat as a taco, or on its own and enjoy!
Nutrition
