Campfire Pale Ale Chicken Tacos

Published on June 6th 2022 by SNBC
Prep Time
30 min
Cook Time
1 hr

We love a classic hot dog, but man the Dutch oven can do serious wonders at camp. With just a bed of coals and a handful of hardworking ingredients, you’ll get juicy Pale Ale pulled chicken ready for taco artistry. We topped ours with avo, cotija and onion, but go wild with your favorite fixings.

Find Pale Ale


  • 1 tablespoon olive oil

  • 1 medium onion, diced

  • 2 teaspoons chili powder

  • 1 pound boneless, skinless chicken thighs

  • 1 cup Sierra Nevada Pale Ale

  • 12-oz can of diced tomatoes with green chiles

  • Salt and black pepper, to season

  • 10-12 tortillas

  • Serve with crumbly cheese, like cotija or feta, avocado, sliced red onion

Step 1

Heat a large Dutch oven over a bed of coals. Add oil, onions, and chili powder. Season with salt and black pepper. Cook until onions are a bit translucent, 5–7 minutes. Add chicken and season with salt. Cook chicken for 5–7 minutes to brown, and turn over. Cook for another 5 minutes.

Step 2

Add beer and diced tomatoes. Cover with lid and cook for 15–20 minutes, adding more beer or water, if necessary, to keep moist. Shred chicken with two forks and remove from heat.

Step 3

Serve chicken on tortillas and top with cheese, avocado, and red onion.


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