Categories: Chicken, Grill, Main Dish

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 (6-7 inches) or 6 corn tortillas (6-7 inches)
• Guacamole:
• 1 ripe Hass avocado
• 1 tablespoon fresh lime juice
• 1/4 teaspoon kosher salt

Directions

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

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

3. 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 1-4 hours, turning bag occasionally.

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

5. Using a fork, mash the ingredients together.

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

7. Remove thighs from the bag and discard the marinade.

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

9. Cut the chicken into thin strips.

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

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

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