05/10/2026
B**r can chicken just got the Tex-Mex treatment. Juicy, smoky chicken rubbed in Lane's Tex-Mex, cooked upright over a b**r can, then shredded into soft tacos with a crunchy pineapple-jalapeño slaw. Fresh, spicy, and absolutely next level. This is the kind of BBQ flex that'll have the whole crew talking.
Ingredients
B**r Can Chicken:
1 whole chicken (1.5–2kg)
3–4 tbsp Lane's Tex Mex Rub (Now available in stores)
2 tbsp olive oil
1 can of b**r (drink half, save half for the chook)
Crunchy Pineapple Jalapeño Slaw:
2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup fresh pineapple, diced
1–2 jalapeños, finely sliced
½ cup coriander leaves, chopped
3 tbsp mayo
Juice of 1 lime
Salt & pepper to taste
Taco Build:
12 soft flour or corn tortillas
Fresh lime wedges
Extra coriander for garnish
Optional: hot sauce or pickled onions
Method
1. Prep the Bird – Preheat BBQ or smoker to 180°C (indirect heat). Pat chicken dry with paper towel. Rub olive oil all over, then coat generously in Lane's Tex Mex rub.
2. B**r Can Setup – Crack a cold b**r, take a couple of sips. Sit the chicken upright on the half-filled b**r can, legs down so it balances. Place onto the BBQ over indirect heat.
3. Cook – Close the lid and cook for 1 hr 15 mins to 1 hr 30 mins, or until internal temp hits 75°C in the thickest part of the breast. Let rest 10–15 mins before pulling apart.
4. Make the Slaw – While the chook is cooking, toss cabbages, pineapple, jalapeños, and coriander in a big bowl. Mix mayo and lime juice into a dressing, season, then coat the slaw. Keep chilled until serving.
5. Build the Tacos – Shred the chicken. Warm tortillas on the grill. Load with chicken, crunchy pineapple-jalapeño slaw, and top with coriander. Serve with lime wedges and a drizzle of hot sauce if you dare.
