“Cowboy BBQ Beer Can Chicken Fajitas”

Allergens

Soy (from adobo sauce), Wheat (from tortillas)

Ingredients

• 4 bone
• in, skin
• on chicken thighs 1 large white onion, thinly sliced 2 bell peppers (red and yellow), thinly sliced 8 fajita tortillas Marinade: 3/4 cup beer (preferably a lager or pale ale) 1/4 cup fresh lime juice 2 tablespoons adobo sauce from canned chipotle peppers in adobo 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon kosher salt Freshly ground black pepper, to taste Chopped fresh cilantro for serving Lime wedges for serving

Instructions

1. In a large bowl, whisk together the beer, lime juice, adobo sauce, garlic, cumin, paprika, salt, and pepper. Add chicken thighs to the marinade and refrigerate for at least 30 minutes or up to overnight.
2. Preheat your grill to medium high heat. Remove chicken from marinade, letting excess drip off. Reserve marinade for later use.
3. Place each chicken thigh on a beer can, then place the cans in the center of the preheated grill. Grill with the lid closed for about 45 minutes or until the internal temperature reaches 165°F.
4. Remove chicken from grill and let rest for a few minutes before shredding the meat off the bone.
5. In a large skillet, heat oil over medium high heat. Add onion and bell peppers and cook until tender.
6. Add cooked chicken to the skillet with the vegetables, along with any remaining marinade. Cook for an additional 2 minutes.
7. Serve the chicken fajita mix in warm tortillas, garnished with cilantro and lime wedges.

Chef’s Insight

The beer can method adds moisture to the chicken, resulting in juicy and tender meat.

Notes

Make sure to use a sturdy beer can or an empty can with the top and bottom removed for safety.