Beer-Marinated Chicken Tacos

Prep time: 20 minutes
Marinating time: 2 to 4 hours
Grilling time: 8 to 10 minutes
Servings: 4 to 6

1     cup dark Mexican beer, such as Negra Modelo
2     tablespoons dark sesame oil
1     tablespoon finely chopped garlic
1     teaspoon dried oregano
1     teaspoon kosher salt
1/2  teaspoon freshly ground black pepper
1/4  teaspoon ground cayenne pepper
6     boneless, skinless chicken thighs, about 4 ounces each

2      ripe Haas avocados
1      tablespoon fresh lime juice
1/4   teaspoon kosher salt

6      flour or corn tortillas (6 to 7 inches)


1. 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.

2. 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.

3. Remove the thighs from the bag and discard the marinade. Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Cut the chicken into thin strips.

4. Warm the tortillas over direct medium heat (350°F to 450°F) for about 1 minute, turning once. Pile the sliced chicken inside the tortillas. Top each with a spoonful of guacamole. Serve warm.


Recipe and photo courtesy of Weber’s Real Grilling™ by Jamie Purviance