First make the rub for the chicken by finely grinding all the ingredients in a pestle and mortar.
Lightly oil the exterior of the chicken and evenly coat with the rub.
Half fill the GBS Poultry roaster cup with the beer followed by the lime wedges and chilli.
Place the chicken onto the GBS Poultry Roaster cup, making sure the chicken is stable and upright. Cut a wedge of the remaining lime and plug the neck cavity of the chicken. This will help keep all the scented steam in the carcass and stop it from escaping.
If desired, a selection of lightly oiled and seasoned mixed peppers can be added to the base of the GBS Poultry Roaster at this point.
Wash the coriander.
Peel and slice the avocado into thin strips.
Finely dice the onion.
Cut the lime into wedges.
At the barbecue:
Prepare the barbecue for indirect heat, approx. 180°C. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
Roast the chicken over an indirect medium heat for approximately 1 hour 10mins or until the meat has reached 75°c. It is recommended to probe the meat with an instant read or iGrill Thermometer.
Roast the chicken over an medium heat for approximately 1 hour 10mins or until the meat has reached 75°c. It is recommended to probe the meat with an instant read or iGrill Thermometer.
Allow the chicken to rest for 10 minutes before carving.
Grill the wraps until they are slightly charred.
Slice the cooked chicken into small strips.
Build the tacos by adding sour cream, diced onion, sprigs of fresh coriander, slices of avocado and a pile of sliced beer chicken. Finish with a squeeze of lime juice and Mexican hot pepper sauce
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