Beer-Marinated Chicken Tacos

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READY IN: 1hr 41mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make marinade: in a small bowl, whisk the marinade ingredients.
  • Place the thighs in a large plastic zip-lock 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 1-4 hours, turning bag occasionally.
  • Make the guacamole: scoop the avocado flesh into a 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.
  • Remove thighs from the bag and discard the marinade.
  • Grill over Direct High heat until the meat is firm and juices run clear, 8-10 minutes, turning once or twice.
  • Cut the chicken into thin strips.
  • Warm the tortillas over Direct Medium heat for about 1 minute, turning once.
  • Pile the sliced chicken inside the tortillas; top each with a spoonful of guacamole; serve warm.
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