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BEER BRAISED CHICKEN TACOS

ORIGINALLY POSTED ON NAPOLEON BY ANDREA ALDEN

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.

PREP TIME

20 Mins

COOK TIME

45 Mins

FEEDS

8

DIFFICULTY

Easy

INGREDIENTS

For Buffalo Chicken Rangoons:
12 (1.3kg)Boneless, skinless chicken thighs
1 full
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
1 tbsp. (15 ml)Oil
1 can or bottle (473 ml)Your favorite beer (preferably a pale ale)
Salt to taste
Tortillas for serving
For Pickled Cabbage:
2 cups (178 g)Red cabbage, shredded
2 ClovesGarlic, grated or minced
½ cup (118 ml)Vinegar
Splashof 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 and Minced jalapeno optional

DIRECTIONS

  • 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!