android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
menu-arrow-down gift-certificate-icon

Recipe From from Weber's Real Grilling™ by Jamie Purviance

Beer-Marinated Chicken Tacos

  • People

    Serves 4 to 6

  • Grilling Time

    8 to 10 min.

  • Prep Time

    20 min.

  • Marinating Time

    2 to 4 h

Serves 4 to 6
Grilling Time
8 to 10 min.
Prep Time
20 min.
Marinating Time
2 to 4 h

the Ingredients

20151023095400 Row Poultry 13


  • 240 millilitres dark Mexican beer
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • 6 boneless, skinless chicken thighs, each 85 to 115 grams


  • 2 ripe Hass avocados, halved and pitted
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon kosher salt
  • 6 flour or corn tortillas (15 to 20 centimetres)


  • 01 In a small bowl whisk the marinade ingredients. Place the 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.
  • 02 Scoop the avocado flesh into a medium bowl. Add the lime juice and salt. Using a fork, 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.
  • 03 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 04 Remove the thighs from the bag and discard the marinade. Grill over direct medium heat, with the lid closed, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken into thin strips.
  • 05 Warm the tortillas over direct medium heat for about 1 minute, turning once. Divide the chicken among the tortillas. Top each with a spoonful of guacamole. Serve warm.