Smithwick’s Beer Can Chicken Taco with Pico de Gallo, Sour Cream & Pickled Red Onion

Method

For the Chicken

Pre- heat your oven to 180C (or use a BBQ)

Mix all the dry ingredients together (but not the salt and pepper)

Rub the chicken all over with the oil

Now rub in the dry mixture all over the chicken skin covering every part

Season well with salt and pepper

Pour half the can of Smithwick’s into the roasting tray

Now place the chicken over the can of beer and balance it well

Place onto the roasting tray and roast until golden. Approximately 1 hour 30 mins or until the thermometer reads 75C internal temperature.

Whilst the Chicken is roasting you can make the tomato salsa and pickle the red onion

Pico de Gallo

Mix all the ingredients aside from the oil in a bowl

Season well with salt and pepper

Add the oil splash by splash until everything is combined.

Adjust seasoning and set aside at room temperature

Pickled Red Onion

Place the vinegar in a bowl and add 3 quarters of the sugar and taste

If it’s still too bitter add in more sugar bit by bit until you’ve your desired pickle taste.

Now add the onions to a separate bowl and cover with the pickle solution.

Soak for a minimum 1 hour.

Set aside.

To assemble

When the chicken is cooked let it rest for 30 minutes then pull all the meat from the bone and set aside.

For each taco add in a dollop of sour cream followed by lettuce and some pico de gallo

Now add in the chicken & top with some pickled red onions

Optional sauces are BBQ, Frank’s Hot Sauce, Spicy Mayonnaise and Siracha. Enjoy