Beer-Marinated Chicken Tacos

Ingredients

Marinade

• 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

Other

• 6 boneless skinless chicken thighs, about 4 ounces each
• 6 flour tortillas or corn tortillas (6-7 inches)

Guacamole

• 1 ripe Hass avocado
• 1 tablespoon fresh lime juice
• 1/4 teaspoon kosher salt

Directions

1. 1

   Make marinade: in a small bowl, whisk the marinade ingredients.

2. 2

   Place the thighs in a large plastic zip-lock bag and pour in the marinade.

3. 3

   Press the air out of the bag and seal tightly.

4. 4

   Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 1-4 hours, turning bag occasionally.

5. 5

   Make the guacamole: scoop the avocado flesh into a bowl; add the lime juice and salt.

6. 6

   Using a fork, mash the ingredients together.

7. 7

   Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.

8. 8

   Remove thighs from the bag and discard the marinade.

9. 9

   Grill over Direct High heat until the meat is firm and juices run clear, 8-10 minutes, turning once or twice.

10. 10

    Cut the chicken into thin strips.

11. 11

    Warm the tortillas over Direct Medium heat for about 1 minute, turning once.

12. 12

    Pile the sliced chicken inside the tortillas; top each with a spoonful of guacamole; serve warm.