Recipe from Weber's Real Grilling™ by Jamie Purviance
Beer-Marinated Chicken Tacos
People
Serves 4 to 6
Grilling Time
8 to 10 mins
Prep Time
20 mins
Marinating Time
2 to 4 h
- People
- Serves 4 to 6
- Grilling Time
- 8 to 10 mins
- Prep Time
- 20 mins
- Marinating Time
- 2 to 4 h
the Ingredients
Marinade
- 1 cup 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 3 to 4 ounces
Guacamole
- 2 ripe Hass avocados, halved and pitted
- 1 tablespoon fresh lime juice
- ¼ teaspoon kosher salt
- 6 flour or corn tortillas (6 to 8 inches)
Instructions
- 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 (350° to 450°F).
- 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.
the Ingredients
Marinade
- 1 cup 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 3 to 4 ounces
Guacamole
- 2 ripe Hass avocados, halved and pitted
- 1 tablespoon fresh lime juice
- ¼ teaspoon kosher salt
- 6 flour or corn tortillas (6 to 8 inches)
