Combine chili powder, paprika, mustard powder, cayenne, black pepper, and salt in a small bowl. Rub mixture onto chicken breasts. Place into a large resealable plastic bag and pour in beer. Allow to marinate in the refrigerator for 30 minutes.
Our tostada recipe screams street food. Marinate the chicken in a mixture of beer and spices, shred, and toss with Culinary Tours craft beer barbecue sauce.
Servings and Ingredients
|1 ½ tsp.||Hy-Vee chili powder|
|½ tsp.||smoked paprika|
|¼ tsp.||Hy-Vee ground mustard powder|
|¼ tsp.||Hy-Vee cayenne pepper|
|¼ tsp.||Hy-Vee ground black pepper|
|⅛ tsp.||Hy-Vee salt|
|1||(12-oz.) can wheat beer|
|1 lbs.||boneless skinless chicken breast|
|1 ½ c.||broccoli slaw|
|¼ c.||fresh cilantro, chopped plus additional for garnish|
|¼ c.||purchased coleslaw dressing|
|¼ c.||Culinary Tours craft beer barbecue sauce|
|4||gluten-free corn tostadas|
|¼ c.||cotija cheese, divided|
Things To Grab
- Small bowl
- Large resealable plastic bag
- Medium bowl
- Charcoal or gas grill
- Meat thermometer
While chicken is marinating, combine broccoli slaw, cilantro, and coleslaw dressing, tossing to combine. Refrigerate until ready to serve.
Preheat a charcoal or gas grill for direct cooking over medium heat. Remove chicken from marinade; discard excess marinade. Grill chicken for 20 to 25 minutes, or until internal temperature reaches 165 degrees. Remove chicken from grill and rest 5 minutes. Shred with two forks and toss with barbecue sauce, set aside.
Divide broccoli coleslaw between four tostadas. Top with shredded barbecue chicken and cotija cheese. If desired, garnish with additional cilantro.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 65mg
- Sodium: 560mg
- Total Carbohydrates: 22g
- Protein: 30g
Hy-Vee Test Kitchen