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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.
Prep Time 30 mins
Cook Time 1 hr 45 mins
Course Main Course
Cuisine Tex Mex
Servings 4


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


For the Beer Can Chicken

  • Rinse and pat dry the inside and outside of the chicken. Trim any excess fat and set aside
  • 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.
  • 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.
  • 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.
  • Transfer the chicken to a platter. Set aside until cool enough to handle.

Maple Cumin Pinto Bean

  • 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.
  • 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.
  • 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

  • Preheat the oven to 400°F.
  • 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.
  • Transfer the nachos to the oven and bake for 10 minutes or until the cheese has melted and the chips are lightly golden.
  • 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.
  • Take the chips out of the oven and spoon the tomato mixture over top. Add a dollop of yogurt and serve immediately with beer.
Keyword beans, beer, chicken, nachos