Shelly's Recipe

BEER MARINATED CHICKEN TACOS

Category: Sandwiches I

For marinade:
1 cup dark Mexican beer, such as Negra Modelo
2 tbsp dark sesame oil
1 tbsp finely chopped garlic
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne

6 boneless, skinless chicken thighs, about 4 oz each

For guacamole:
2 ripe avocados
1 tbsp fresh lime juice
1/4 tsp kosher salt
6 flour or corn tortillas, 6 to 7 inch in diameter

To make marinade: In a small bowl whisk together marinade ingredients.

Rinse chicken thighs under cold water and pat dry with paper towels. Place them in a large, plastic resealable bag and pour in marinade. Press air out of bag and seal tightly. Turn bag to distribute marinade, place bag in a bowl, and refrigerate for 2 to 4 hours, turning bag occasionally.

To make guacamole: Cut avocados lengthwise around pits, twist halves apart, and remove pits. Scoop flesh into a medium bowl. Add lime juice and salt. Using a potato masher or back of a spoon, mash ingredients together. Cover with plastic wrap, placing it directly on surface to prevent browning, and refrigerate until about 1 hour before serving.

Remove chicken thighs from bag and discard marinade. Grill chicken thighs over Direct Medium heat until meat is firm and juices run clear, 8 to 10 minutes, turning once halfway through grilling time. Transfer chicken to a cutting board and cut thighs into thin strips.

Warm tortillas over Direct Medium heat for about 1 minute, turning once halfway through grilling time. Pile sliced chicken inside tortillas. Top each taco with a spoonful of guacamole. Serve warm.