BBQ recipes

Beer marinated BBQ chicken tacos

Beer Marinated BBQ Chicken Tacos.Guacamole is often loaded with tomatoes, onions, cilantro, and fiery chiles, but a more traditional version in Mexico and parts of Texas is simply mashed avocados with a bit of salt and lime juice. It’s rich and buttery—a fabulous topping for these juicy chicken tacos.

Ingredients

  • 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 cayenne

  • 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 in diameter

Method

To make the marinade

  • In a small bowl whisk together the marinade ingredients. Rinse the chicken thighs under cold water and pat dry with paper towels. Place them 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.

To make the guacamole

  • Cut the avocados lengthwise around the pits, twist the halves apart, and remove the pits. Scoop the flesh into a medium bowl. Add the 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.

  • Remove the chicken thighs from the bag and discard the marinade. Grill the chicken thighs over Direct Medium heat until the meat is firm and the 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.

  • Warm the 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.

Makes 4 to 6 servings.

Thanks to www.weber.com