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Tex-Mex Beer-Can Chicken

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  • Prep 15 min
  • Total 1 hr 45 min
  • Servings 4
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This beer-can bird is delicious on its own, paired with cilantro-lime rice, or shredded and tucked into tacos with your favorite fixings.
By Betty Crocker Kitchens
Updated May 23, 2022
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Ingredients

  • 1 whole roasting chicken (3 1/2 to 4 lb)
  • 4 tablespoons cold butter, cut into tablespoons
  • 3 green onions, thinly sliced, white and green parts separated
  • 1/4 cup vegetable oil
  • 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 1/2 teaspoon salt
  • 1 can (12 oz) beer

Make it FRESH toppings, as desired

  • Chopped fresh cilantro leaves
  • Salsa
  • Lime wedges
Make With
Old El Paso

Steps

  • 1
    Heat gas or charcoal grill for indirect cooking. Remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels. Carefully loosen skin at top of breast. Place butter and green onion whites evenly under skin of breast, without removing skin.
  • 2
    In small bowl, mix vegetable oil, taco seasoning mix and salt. Rub all over outside of chicken. Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use.
  • 3
    Place half-full can of beer in ungreased shallow 8x8- or 13x9-inch aluminum grill pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
  • 4
    Place on grill over medium heat, making sure chicken is balanced. Cover grill; cook 1 hour to 1 hour 15 minutes or until legs move easily when twisted or lifted and thermometer inserted in thickest part of thigh reads at least 165°F.
  • 5
    With tongs and flat metal spatula, carefully remove chicken and can from pan on grill; place on clean cutting board or serving platter. Carefully remove pan and drippings; let cool, then discard. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Sprinkle with cilantro and green onion greens. Serve with salsa and lime wedges.
  • 6
    To bake chicken, place oven rack in lowest position and heat oven to 375°F. Place prepared chicken on can in lightly sprayed 8-inch square (2-quart) baking dish. Bake 1 hour to 1 hour 15 minutes or until legs move easily when twisted or lifted and thermometer inserted in thickest part of thigh reads at least 165°F. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Sprinkle with cilantro and green onion greens. Serve with salsa and lime wedges.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve with even more of your favorite Tex-Mex toppings, such as guacamole, ripe olives, diced white onion and black beans.
  • tip 2
    Leftover shredded beer-can chicken is great in Tex-Mex casseroles, soups or quesadillas.

Nutrition

520 Calories, 36g Total Fat, 47g Protein, 2g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
320
Total Fat
36g
56%
Saturated Fat
11g
56%
Trans Fat
1g
Cholesterol
165mg
56%
Sodium
550mg
23%
Potassium
400mg
12%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
47g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 7 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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