borracho grilled chicken

Full of Mexican flavors, spiked with Texas beer, and tender and juicy.

Borracho Grilled Chicken

Whole Chicken, pieces and bone-in
1 cup Shiner Bock Beer (or other dark beer)
3 tsp. H-E-B Texas Originals Borracho Bean Seasoning (or McCormick's Chicken Fajita Seasoning)
6 oz. Pico de Gallo
Small handful Cilantro, chopped
1 Lime, zest and juice
2 cloves Garlic, peeled and smashed
1 tbsp. Honey
2 tbsp. Olive Oil
1 tsp. Salt, or to taste

Combine ingredients in a large Ziplock baggie. Seal, and toss to coat.
For maximum flavor, allow chicken to marinate overnight.

On an oiled rack, grill the chicken over medium-high heat, covered, for 13-15 minutes on each side. Transfer to a 350° preheated oven for 20-25 minutes, or until juices run clear.
Allow the meat to rest for 10 minutes so the juices can redistribute.

Serve the chicken on the bone, or coarsely shredded for tacos.