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Beer Can Chicken Nachos

Beer Can Chicken Nachos delivers BBQ excellence pub-style. Rounded out with pinto beans and a fresh pico de gallo, this snack-worthy chip tower will have you coming back for more.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Servings: 4
Course: Main Course
Cuisine: Tex Mex
Ingredients Method

Ingredients
  

Beer Can Chicken
  • 1 whole chicken
  • 2 tsp acho chili powder
  • 2 tsp onion powder
  • 1 1/2 tsp cumin
  • 1 tsp dried oregano
  • 2 tsp salt
  • 1 tsp demerara sugar
  • 1/2 tsp cayenne
  • 1/2 tsp ground coriander
  • 1 (355 ml, 12 fl oz.) can beer lager or ale
Maple Cumin Pinto Beans
  • 1 tbsp olive oil
  • 1/2 white onion diced
  • 2 cloves garlic minced
  • 1 can pinto beans drained and rinsed
  • 1 1/2 tbsp maple syrup
  • 2 tsp cumin
  • 1 cup water
  • 1 jalapeno quartered and sliced
  • 1/4 cup fresh cilantro finely chopped
Beer Can Chicken Nachos
  • 1 large bag tortilla chips
  • 150g (5.3oz) jalapeno cheddar shredded
  • 1 batch Maple Cumin Pinto Beans see above
  • 1/2 - 3/4 Beer Can Chicken shredded, see above
  • 1/2 white onion diced
  • 12-14 cherry or grape tomatoes halved
  • 1 avocado diced
  • 1 jalapeno thinly sliced
  • 1/4 cup fresh cilantro finely chopped
  • 1 lime juiced
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 cup full fat Greek yogurt for serving

Method
 

For the Beer Can Chicken
  1. Rinse and pat dry the inside and outside of the chicken. Trim any excess fat and set aside
  2. In a small bowl whisk the spices together. Rub the chicken with the dry rub. Make sure to rub the spices inside the cavity as well.
  3. Open the beer and pour half of it into a glass. Drink, if desired. Fashion two extra holes on the top of the can using church key can opener. Lower the chicken over the beer can. Balance the chicken in such a way that it forms a tripod, using the drumsticks and the beer can for support. Transfer the chicken to a BBQ-safe baking sheet and set aside.
  4. Heat one side of a gas or charcoal grill to 350-375° F. Place the chicken, sheet and all, on the opposite side of the grill and cover. Cook for roughly 1 hour and 15 minutes or until juices run clear and the chicken reaches an internal temperature of 165°F.
  5. Transfer the chicken to a platter. Set aside until cool enough to handle.
Maple Cumin Pinto Bean
  1. Heat the olive oil over medium heat in a cast iron skillet until shimmering. Add the onion and reduce the heat to low. Sprinkle in a generous pinch of salt and slowly sauté until just translucent, about 10 minutes. Stir in the garlic and sauté until fragrant, about 2 minutes more.
  2. Pour the beans into the skillet and stir in the maple syrup, cumin and water. Increase the heat to medium high and bring the mixture to a boil. Reduce to a simmer and let cook for 10-15 minutes or until the liquid is absorbed.
  3. Take the beans off of the heat and stir in the jalapeños and cilantro. Taste and season with salt accordingly.
For the Beer Can Chicken Nachos
  1. Preheat the oven to 400°F.
  2. Line a baking sheet with parchment paper and spread 1/3 of the bag of tortilla chips across the sheet in an even layer. Sprinkle 1/3 of the cheese over top and top the cheese with 1/3 of the shredded chicken. Finally, spoon 1/3 of beans on top of the chicken. Repeat these steps until you run out of tortilla chips, cheese, beans, and chicken.
  3. Transfer the nachos to the oven and bake for 10 minutes or until the cheese has melted and the chips are lightly golden.
  4. While the chips are in the oven, place the onion, tomatoes, jalapeño, avocado, and cilantro in a medium-sized bowl. Add the lime juice, olive oil, cumin and salt. Toss to coat.
  5. Take the chips out of the oven and spoon the tomato mixture over top. Add a dollop of yogurt and serve immediately with beer.