Tex Mex Beer Can Chicken Tacos
Tex Mex Beer Can Chicken Tacos
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
90 minutes
A cheeky twist on an Aussie BBQ classic.
Beer can chicken is already a backyard showstopper - but we're giving it the full Tex Mex treatment and then wrapping it up in tacos. Juicy, smoky, spicy chicken stuffed in soft tortillas with a pineapple-jalapeno slaw that's fresh, crunchy, and just the right amount of kick. Perfect for sharing with mates (and showing off your BBQ skills).
Ingredients
Beer Can Chicken:
- 1 whole chicken (1.5–2kg)
-
3–4 tbsp Tex Mex Rub
- 2 tbsp olive oil
- 1 can of beer (lager works best — drink half, save half for the chook)
Crunchy Pineapple Jalapeño Slaw:
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup fresh pineapple, diced
- 1–2 jalapeños, finely sliced (adjust to heat tolerance)
- ½ cup coriander leaves, chopped
- 3 tbsp mayo
- Juice of 1 lime
- Salt & pepper to taste
Taco Build:
- 12 soft flour or corn tortillas
- Fresh lime wedges
- Extra coriander for garnish
- Optional: hot sauce or pickled onions for extra zing
Directions
Prep the Bird Preheat BBQ or smoker to 180°C (indirect heat). Pat chicken dry with paper towel. Rub olive oil all over, then coat generously in Tex Mex rub. Don’t be shy — go heavy.
Beer Can Setup Crack a cold beer, take a couple of sips (for quality control). Sit the chicken upright on the half-filled beer can, legs down so it balances. Place onto the BBQ over indirect heat.
Cook Close the lid and cook for 1 hr 15 mins to 1 hr 30 mins, or until internal temp hits 75°C in the thickest part of the breast. Let rest 10–15 mins before pulling apart.
Make the Slaw While the chook is cooking, toss cabbages, pineapple, jalapeños, and coriander in a big bowl. Mix mayo and lime juice into a dressing, season, then coat the slaw. Keep chilled until serving.
Build the Tacos Shred the chicken, discarding skin and bones (or snack on the crispy bits — no judgement). Warm tortillas on the grill. Load with chicken, crunchy pineapple-jalapeño slaw, and top with coriander. Serve with lime wedges and a drizzle of hot sauce if you dare.