Beer-marinated Chicken Tacos

Total Time: 1 hr 41 mins Preparation Time: 1 hr 30 mins Cook Time: 11 mins

Ingredients

• Servings: 4
• 1 cup dark mexican beer (negra modelo)
• 1 tablespoon dark sesame oil
• 1 tablespoon finely chopped garlic
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper
• 6 boneless skinless chicken thighs, about 4 ounces each
• 6 flour tortillas (6-7 inches) or 6 corn tortillas (6-7 inches)
• 1 ripe hass avocado
• 1 tablespoon fresh lime juice
• 1/4 teaspoon kosher salt

Recipe

• 1 make marinade: in a small bowl, whisk the marinade ingredients.
• 2 place the thighs in a large plastic zip-lock bag and pour in the marinade.
• 3 press the air out of the bag and seal tightly.
• 4 turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 1-4 hours, turning bag occasionally.
• 5 make the guacamole: scoop the avocado flesh into a bowl; add the lime juice and salt.
• 6 using a fork, mash the ingredients together.
• 7 cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.
• 8 remove thighs from the bag and discard the marinade.
• 9 grill over direct high heat until the meat is firm and juices run clear, 8-10 minutes, turning once or twice.
• 10 cut the chicken into thin strips.
• 11 warm the tortillas over direct medium heat for about 1 minute, turning once.
• 12 pile the sliced chicken inside the tortillas; top each with a spoonful of guacamole; serve warm.