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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
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
Guacamole:
2 ripe Haas avocados
1 tbsp fresh lime juice
1/4 tsp kosher salt
6 flour or corn tortillas, 6 to 7 inch
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.
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BEER MARINATED CHICKEN TACOS
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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
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
Guacamole:
2 ripe Haas avocados
1 tbsp fresh lime juice
1/4 tsp kosher salt
6 flour or corn tortillas, 6 to 7 inch
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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