Mexican Beer Can Chicken Tacos


For the chicken

1.8 kg whole chicken
⅔ can Mexican beer
1 tablespoon olive oil

For the rub

2 tablespoons chilli powder
1 tablespoon salt
1 teaspoon black pepper
2 tablespoons smoked paprika
1 tablespoon Mexican oregano
2 teaspoons garlic powder
2 teaspoons onion powder
3 plum tomatoes, diced
4 oz. Monterey or pepper jack cheese
12 small corn or flour tortillas

For the chimichurri

1 cup coriander, stems removed
½ cup flat-leaf parsley, stems removed
¼ cup extra-virgin olive oil
1 lime, juiced

For the toppings

3 plum tomatoes, diced
½ cup (4 ounces) Monterey or pepper jack cheese
12 small corn or flour tortillas


  1. Preheat one side of your grill to 135°C. Leave the other side off for indirect heat.
  2. To make the dry rub, mix chilli powder, salt, pepper, paprika, oregano, garlic powder and onion powder in a small bowl.
  3. Remove the neck and giblets. Pat the chicken dry.
  4. Brush chicken with olive oil and liberally sprinkle the dry rub. Massage the rub into the skin to ensure the chicken is well-covered.
  5. With the beer ⅔ full, insert the beer into the chicken’s cavity. Lower the spice-rubbed chicken onto the beer can until the chicken is sitting upright.
  6. Place the chicken on the cooler side grill. Cook over indirect heat until it reaches an internal temperature of 76°C, 2-3 hours.
  7. While the chicken cooks, place coriander, parsley, olive oil and lime juice in a blender or food processor. Pulse until the herbs are finely minced. Season to taste with salt and pepper. Set aside.
  8. Once the chicken is cooked, allow it to cool before removing from the beer can.
    HOT TIP – Be careful, as the beer can will likely still have hot liquid inside.
  9. Shred the chicken and flavourful skin. Set aside.
  10. Assemble the tacos by topping each tortilla with a handful of shredded chicken, diced tomatoes, shredded jack cheese and a spoonful of chimichurri.