Beer Braised Chicken Tacos Recipe
It’s International Beer Day and there is no better way to celebrate than by using your favorite beer to make a delicious meal! This recipe for Beer-Braised Chicken Tacos is easy, smoky, flavorful and fun. Top them with pickled cabbage and a tangy-creamy sauce or customize them with your favorites like cheese, jalapenos, and salsa. No matter what you do, these handheld morsels will make your next international Beer Day or your next Taco-Tuesday the best day ever.
Beer Braised Chicken Tacos Recipe
PrintIngredients
Directions
Photos
- 12 (1.3 kg) boneless, skinless chicken thighs
- 1 red onion, sliced
- 2 cloves garlic, minced or grated
- 3 tsp. (6 g) chili powder
- 2 tsp. (2 g) oregano
- 2 tsp. (2 g) cumin
- Salt to taste
- 1 tbsp. (15 ml) oil
- 1 can or bottle (473 ml) your favorite beer (preferably a pale ale)
- Tortillas for serving
Pickled Cabbage:
- 2 cups (178 g) red cabbage, shredded
- 2 cloves garlic, grated or minced
- ½ cup (118 ml) vinegar
- Splash of beer
- 2 tsp. (11 g) salt
- 2 tsp. (8 g) sugar
Creamy Taco Sauce:
- ½ cup (115 g) mayonnaise
- ½ cup (115 g) sour cream
- 1½ tsp. (3 g) chili powder
- ½ tsp. (1 g) paprika
- 1 tsp. (1 g) cumin
- Squeeze of lime
- Minced jalapeno optional
- In a non-reactive bowl, combine the vinegar, beer, salt, and sugar, stir in the garlic, and then the cabbage, and place into the fridge until you are ready to serve.
- Place a heat-safe pot, casserole, or dutch oven with a lid, onto the grill and preheat by lighting the burner(s) below the pot to low and at least 1 to 2 burners, that are not covered, to high.
- Combine the chili powder, oregano, cumin, and salt to taste. Season the chicken on both sides.
- Bring the onion, garlic, oil, beer, and chicken out to the barbecue. Sear the chicken on the cooking grids on both sides until grill marks form. While the chicken is searing, add the oil and onion to your preheated pot. When you are almost ready to add the chicken, put the garlic in with the onions and fry for 30 seconds or so. Add the chicken and then pour over the beer. Cover the pot with a lid, turn off the burners that are not under the pot and close the grill. Braise for up to 30 minutes.
- While the chicken finishes, make the creamy taco sauce. In a bowl, combine the mayo, sour cream, chili powder, paprika, cumin, lime and feel free to add jalapeno for an extra kick (or save it for garnish).
- Once the chicken is ready, remove it from the barbecue and shred. Serve with the pickled cabbage and top with the creamy taco sauce. You can garnish with cilantro and sliced jalapenos or dress the way you prefer.
This Beer Braised Chicken Tacos Recipe is fun, easy, and serves a crowd. This dish is perfect for any Taco Tuesday and definitely in the spirit of international Beer Day. How will you celebrate? Share your barbecue recipes that feature beer as an ingredient on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Season the chicken well and set aside
Prepare everything to go into the barbecue
Sear the chicken over direct, high heat
While the chicken sears, fry the onion
Add everything to the cast iron dutch oven
Serve the chicken topped with the cabbage and taco sauce
Add cilantro and jalapenos to taste. Try with a squirt of lime
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
Search Recipes
Season the chicken well and set aside
Prepare everything to go into the barbecue
Sear the chicken over direct, high heat
While the chicken sears, fry the onion
Add everything to the cast iron dutch oven
Serve the chicken topped with the cabbage and taco sauce
Add cilantro and jalapenos to taste. Try with a squirt of lime