Tex Mex Beer Can Chicken Recipes

TEX-MEX BEER-CAN CHICKEN

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

TEX-MEX CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
• Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
• Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
• Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

DRUNKEN CHICKEN TEX-MEX STYLE / BEER CAN

Steps:

• Rinse and pat dry hen.
• Drink 1/2 the beer and set aside the rest in the can.
• Then pour a shot of tequila and drink with a slice of lime.
• Spray can with 1/2 beer with cooking spray.
• Have another shot of tequila with lime.
• Put some of the oregano, a couple of the peppers, a couple of the garlic cloves, a pinch of cumin and a pinch of chili powder in the neck cavity of the hen.
• Stuff opening with a wad of aluminum foil to seal cavity.
• Have another shot of tequila and lime and while you're at it add a shot to the beer can with a piece of lime, the rest of the oregano, peppers, and garlic cloves.
• Push the can into to rear end of the chicken so that the hen can sit up.
• Place the chicken in a foil pie pan or square cake pan.
• Have another tequila shot, then rub the rest of the cumin, chili powder, and the salt onto the outside of the chicken.
• Have a couple more shots while your coals get ready on the pit.
• Place the pan with the chicken on the pit and close the grill.
• Let chicken cook for 1 hour on medium hot pit.
• (Of course, this means more tequila shots.) Baste hen with juices in pan.
• Take off grill when done and let rest 10 minutes before serving with a squeeze of lime and some drippings.
• If there is any Tequila left be sure to serve with the chicken also.
• This can be done in the oven as well on 350 degrees for 1 hour.

TEX-MEX PULLED CHICKEN

Steps:

• Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.
• Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.
• Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.
• Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.
• Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.
• Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.

EASY TEX-MEX CHICKEN AND RICE

Steps:

• In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
• Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
• Sprinkle over the cilantro and serve.

TEX-MEX CHICKEN FAJITAS

Steps:

• Whisk together first 7 ingredients until well blended.
• Place onion and bell pepper in 1 zip-top bag; add 1/2 cup beer mixture.
• Seal, turning to coat.
• Chill 1 hour.
• Place chicken in remaining zip-top bag; add remaining beer mixture.
• Seal, turning to coat.
• Chill 1 hour, turning once.
• Drain chicken, discarding marinade.
• Grill chicken and onion, covered with grill lid, over high heat (400° to 500°) 5 to 6 minutes on each side.
• Grill bell pepper 5 minutes.
• Cut chicken into thin slices, and cut bell pepper into thin strips.
• Serve chicken, onion, and bell pepper with flour tortillas.
• Serve with desired toppings.
• *1(1 1/2-pound) package flank steak may be substituted for chicken.
• Marinate 4 hours.
• Grill flank steak 10 minutes on each side.