Michelada Chicken Tacos Recipes
MICHELADA CHICKEN
This spicy, tangy chicken is flavored with - you guessed it - ingredients that make a michelada. This recipe combines beer, Worcestershire, hot sauce and lime for a marinade that results in surprisingly tender meat and a sizzled crust, as well as a sauce that, for obvious reasons, is good enough to drink. Eat the chicken with tortillas, rice and beans or a creamy slaw. The marinade also works well on steak. (For grilling instructions, see Tip.)
Provided by Ali Slagle
Categories dinner, easy, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the beer, Worcestershire, hot sauce, lime zest and juice and salt. Reserve 1/2 cup of the marinade and set aside.
- Pat the chicken dry. If thickness varies greatly, pound to an even thickness. Add chicken to the marinade in the large bowl and set aside for 30 minutes at room temperature, or refrigerate for up to 3 hours. (Bring to room temperature before cooking.)
- Heat the oil in a large nonstick skillet over medium-high. Wipe off excess marinade from the chicken with your hand or a paper towel. Add the chicken to the skillet and cook until the chicken is browned and releases easily from the pan, 5 to 7 minutes. Flip and cook until cooked through, 2 to 5 minutes. Transfer to a plate or platter to rest.
- Reduce the heat to medium. Carefully pour in the reserved marinade and boil, scraping up browned bits, until slightly thickened, about 2 minutes. Pour the sauce over the chicken and turn to coat. Eat the chicken drizzled with sauce.
EASY CHICKEN TACOS
With a simple spice rub, the chicken is cooked so quickly on the stovetop! Dice into small pieces and serve with pico, avocado + lime!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.
TACO SPICED MICHELADA
Steps:
- Spread the taco seasoning out on a small plate. Rub the edge of a pint glass with the lime wedge and then rim the glass with the taco seasoning. Drop the lime wedge into the glass.
- In the bottom of the rimmed glass, stir together the soy sauce, hot sauce, Worcestershire and lime wedge. Add a pinch of the leftover taco seasoning from the plate and mix well.
- Pour the beer down along the side of the glass and gently stir to combine.
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- To prep your roast: Start by trimming any extra fat off your roast (mine had a huuuge layer of fat). Place your roast in a gallon sized Ziploc bag. Mix in the michelada mix, blonde lager, garlic cloves and chili flakes. Place in the fridge, making sure the marinade evenly distributed and let the roast marinade for a minimum of 8 hours. (Feel free to save some of the liquid afterwards to baste your roast while on the grill!)
- To Grill:Turn your grill to medium-high heat and place your tri-tip directly over the heat. Sear your roast for about 12-15 minutes until it is nice and brown, then flip it over and do the same.
- Lower the flame to low heat and let the roast cook for about 25 to 30 minutes until a meat thermometer inserted to the center of the roast reads 125 degrees for rare 135 degrees for medium rare 145 degrees for medium and 150 for Medium well and 160 degrees for well done.
- Once your roast reaches the desired temperature for doneness, let the roast rest on a cutting board for about 20 minutes before slicing.
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