BEER- MARINATED CHICKEN TACOS
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MARINADE:
1 cup dark Mexican beer, such as Negra Modelo
2 Tbs dark sesame oil
1 Tbs finely chopped garlic
1 tsp dried oregano
1 tsp kosher salt
½ tsp freshly ground black pepper
¼ tsp cayenne pepper
CHICKEN:
6 boneless skinless chicken thighs, about 4 ounces each (rinsed and patted dry)
GUACAMOLE:
2 medium ripe Haas avocados
1 Tbs fresh lime juice
¼ tsp kosher salt
WRAP:
Six 6 to 7-inch flour or corn tortillas
1. Prepare marinade: Whisk ingredients together in a small bowl.
2. Place chicken thighs in a large plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally.
3. Prepare guacamole: Cut avocados lengthwise around the pits, twist the halves apart, and remove the pits. Scoop the flesh into a medium bowl. Add lime juice and salt. Using a potato masher or the back of a spoon, mash the ingredients together. Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.
4. Remove chicken from bag and discard marinade. Grill chicken thighs over direct medium heat until the meat is firm and juices run clear, 8 to 10 minutes, turning once halfway through grilling time. Transfer the chicken to a cutting board and cut the thighs into thin strips.
5. Warm tortillas over direct medium heat for about 1 minute, turning once halfway through grilling time. Pile the sliced chicken inside the tortillas. Top each taco with a spoonful of guacamole. Serve warm.
Yield: 6 tacos
Recipe Source: Weber
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