Serves: 4 to 6
Mexican Beer Chicken Soft Shell Tacos
- Prep Time
- 20 min.
- Cooking Time
- 1:10 h
- Difficulty
- Medium
- BBQ Temperature
- 180° C
- Prep Time
- 20 min.
- Cooking Time
- 1:10 h
- Difficulty
- Medium
- BBQ Temperature
- 180° C
Ingredients
- 1kg whole free-range chicken
- 1 tbs. rapeseed oil
- 1 bottle Mexican beer (Corona)
- 2 wedges of lime
- 1 split red chilli
Rub
- 2 tsp smoked paprika
- 2 tsp soft brown sugar
- 2 tsp dried oregano
- 1 tsp cumin, seeds ground
- 1 tsp chili flakes
- Zest of 1 lime
- Salt and freshly ground black pepper
To serve
- Plain tortilla wraps
- Sour cream
- 2 ripe avocados
- Fresh coriander
- 1 sweet white onion
- 2 tbsp. black sesame seeds
- 1 lime
Special Equipment
- Poultry Roaster
Instructions
- 01 First make the rub for the chicken by finely grinding all the ingredients in a pestle and mortar.
- 02 Lightly oil the exterior of the chicken and evenly coat with the rub.
- 03 Half fill the GBS Poultry roaster cup with the beer followed by the lime wedges and chilli.
- 04 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.
- 05 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.
- 06 Wash the coriander.
- 07 Peel and slice the avocado into thin strips.
- 08 Finely dice the onion.
- 09 Cut the lime into wedges.
- 01 Prepare the barbecue for indirect heat, approx. 180°C. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
- 02 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.
- 03 Allow the chicken to rest for 10 minutes before carving.
- 04 Grill the wraps until they are slightly charred.
- 05 Slice the cooked chicken into small strips.
- 06 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
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
- 1kg whole free-range chicken
- 1 tbs. rapeseed oil
- 1 bottle Mexican beer (Corona)
- 2 wedges of lime
- 1 split red chilli
Rub
- 2 tsp smoked paprika
- 2 tsp soft brown sugar
- 2 tsp dried oregano
- 1 tsp cumin, seeds ground
- 1 tsp chili flakes
- Zest of 1 lime
- Salt and freshly ground black pepper
To serve
- Plain tortilla wraps
- Sour cream
- 2 ripe avocados
- Fresh coriander
- 1 sweet white onion
- 2 tbsp. black sesame seeds
- 1 lime
Special Equipment
- Poultry Roaster
Instructions
- 01 First make the rub for the chicken by finely grinding all the ingredients in a pestle and mortar.
- 02 Lightly oil the exterior of the chicken and evenly coat with the rub.
- 03 Half fill the GBS Poultry roaster cup with the beer followed by the lime wedges and chilli.
- 04 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.
- 05 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.
- 06 Wash the coriander.
- 07 Peel and slice the avocado into thin strips.
- 08 Finely dice the onion.
- 09 Cut the lime into wedges.
- 01 Prepare the barbecue for indirect heat, approx. 180°C. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
- 02 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.
- 03 Allow the chicken to rest for 10 minutes before carving.
- 04 Grill the wraps until they are slightly charred.
- 05 Slice the cooked chicken into small strips.
- 06 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
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
