Chef notes
We love this recipe because the tacos are delicious, and chicken is fall-off-the-bone juicy. Hatch chile mayo brings in a smoky and creamy element, while the spicy hot barbecue sauce turns up the heat.
Swap option: If hatch green chili powder is unavailable, substitute with canned hatch green chilies, drained, to taste. You can substitute the hot pepper vinegar in the barbecue sauce with 1/4 cup of distilled white vinegar or champagne vinegar mixed with a big dash of cayenne pepper.
Special equipment: Beer can chicken holder.
Ingredients
- 1½ (6-ounce) cans tomato paste (1 cup)
- 1/4 cup light corn syrup
- 1/4 cup distilled white vinegar
- 1/4 cup hot pepper vinegar
- 1/4 cup hot pepper sauce
- 1/4 cup tomato juice
- 1/4 cup Worcestershire sauce
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1/2 teaspoon dried mustard powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup apple juice, plus more if needed
- 1 (5- to 6-pound) whole chicken
- 1/4 cup chicken rub or poultry seasoning, plus more if needed
- 1 can beer
- 1 tablespoon olive oil
- 2 sweet onions, finely chopped
- 3-4 jalapeño peppers, seeded and finely chopped
- 2-3 cloves garlic, finely chopped
- 6 tablespoons mayonnaise
- 1 tablespoon hatch green chili powder, plus more if desired
- kosher salt, to taste
- 16 soft taco tortillas (corn or flour)
- Spicy Hot Barbecue Sauce (recipe above)
- shredded Mexican cheese, diced avocados or guacamole, diced tomatoes and shredded lettuce, for serving (optional)
Preparation
For the spicy hot barbecue sauce:
Put all the ingredients in a large mixing bowl, then hisk until smooth and combined.
Use immediately, or transfer to an airtight container and refrigerate for up to 1 week.
For the beer can chicken tacos:
1.Preheat the oven to 400 F. Fill a small spray bottle with apple juice and set aside.
2.Liberally rub the chicken on all sides and inside the cavity with poultry seasoning (seriously, don't hold back, be bold!) allow to rest for 30 minutes while the oven preheats.
3.Open the beer can and take a big gulp (about 1/4 of the can). Sprinkle a touch of poultry seasoning into the can. Insert the can, open end up, into the chicken's cavity, sitting the bird right side up. If you have a metal beer can chicken stand, place the beer can into the stand, open end up, and set the bird on top.
4.Carefully move the beer can chicken to the oven. Cook for 1 hour and 10 minutes, until the thighs reach an internal temperature of 180 F. Open the oven every 15 minutes and spray the chicken liberally with apple juice.
5.While the chicken cooks, add the olive oil to a large sauté pan and set it over medium-high heat. Add the onions and jalapenos, and cook, stirring frequently, until softened and lightly browned, about 7 to 9 minutes. Add the garlic and continue cooking until fragrant, about 1 to 2 minutes more. Remove the pan from the heat and set aside.
6.Place the mayonnaise, hatch green chili powder, to taste, and a pinch of salt in a small bowl, and stir until combined and light green in color. Cover and refrigerate until ready to use.
7.Check the internal temperature of the chicken to make sure the thighs have reached 180 F.
8.Take the chicken out of the oven and carefully remove the beer can. Allow to rest for 20 to 30 minutes. Once cool enough to handle, remove every morsel of meat and skin from the bones and shred. (You don't want to miss a single bite! You're going to cuss Rex 'cause it's going to take some time!)
9.When you're ready to eat, warm the tortillas in a lightly oiled skillet over medium heat, allowing the edges to slightly char.
10.Assemble tacos with chicken, the sautéed onion mixture, hatch chile mayonnaise and barbecue sauce. Serve with desired toppings, including shredded Mexican cheese, diced avocados or guacamole, diced tomatoes and shredded lettuce.
