Beer Marinated Chicken Tacos

We had the 'Mexican food' cravings last week. I also had some corn tortillas in the freezer that I wanted to 'move' so I started googling about for tacos done on the BBQ.

I found this recipe at the Weber grill site. Given that my three favourite grilling cookbooks are by Weber I was sure that this recipe would be one to try. What wasn't to love . . . grilled chicken that had been marinated in beer served on a tortilla with fresh guacamole . . .

The combination ended up being fantastic. The recipe called for a 2 to 4 hour marinade, but I left it soaking away in a zip lock for far longer (lucky chicken . . .), and the chicken really picked up the deep flavor of the beer. The marinade seemed to caramelize over the high heat, and formed somewhat of a crisp crust. These two factors added a nice contrast to the creamy and fresh guacamole, making each bite a pleasing one.

I did modify the guacamole recipe. In the original recipe it was just avocado, lime juice, and salt. I like my guac with cilantro, tomato, and onion.

If you're looking for a delicious thing to whip up on the grill be sure to give these a try!

Beer Marinated Chicken Tacos

Marinade
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

Guacamole
2      ripe Haas avocados
1      tablespoon fresh lime juice
1/4   teaspoon kosher salt
1 ripe tomato, seeded and chopped
1/4 cup chopped red onion
1 tablespoon chopped cilantro

6      flour or corn tortillas (6 to 7 inches)

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.

Scoop the avocado flesh into a medium bowl. Add the lime juice and salt. Using a fork, mash the ingredients together. Mix in tomato, onion, and cilantro. Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.

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.

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.

Makes 4 to 6 servings

Comments

[Laura]

What! No serranos in the guacamole? That would be a major offense around my house.
8)

[msmeanie]

That looks awesome! I have marinated in beer only a handful of times...I definitely need to do it more often. Oh, and I totally agree -- cilantro and tomatoes in guac takes it to a whole new level of deliciousness.

[JDeQ]

I wish we could get decent peppers here Laura - with the summer we've had I'm lucky to find decent tomatoes.

Thanks msmeanie - beer seems to be the perfect marinade! Of course, I always seem to find recipes that don't use up the entire bottle! LOL