Beer-Marinated Chicken Tacos

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Beer-Marinated Chicken Tacos
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Beer-Marinated Chicken Tacos

Added by: on Oct 26th, 2010
Today we are seeing more and more premium chickens available, and usually they are worth their higher price, though not always. Typically, these chickens are from old-fashioned breeds known more for their flavor than their plump breasts and perfectly even shape. Often called "free-range" .. more >
Prep Time:
3 h 20 min
Cook Time:
9 min
Ready In:
3 h 29 min



Original Recipe Yield: 4-6 servings


  • 6 boneless, skinless chicken thighs (about 4 ounces each)
  • 6 flour or corn tortillas (6-7 inches)
  • 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
  • 2 ripe Hass avocados
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon kosher salt
Nutrition Facts
Beer-Marinated Chicken Tacos

Servings Per Recipe: 4

Amount Per Serving

Calories: 595

  • Total Fat: 31.7 g
  •     Saturated Fat: 5.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 141.2 mg
  • Sodium: 1185.2 mg
  • Total Carbs: 35.2 g
  •     Dietary Fiber: 8.4 g
  •     Sugars: 1.6 g
  • Protein: 39.7 g

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To make the marinade: 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.


To make the guacamole: Scoop the avocado flesh into a medium 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 the thighs from the bag and discard the marinade. Grill over Direct High heat 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 for about 1 minute, turning once. Pile the sliced chicken inside the tortillas. Top each with a spoonful of guacamole. Serve warm.

Cooks' note:
My friend Marsha was in the Upper Michigan Peninsula. She wanted to make this recipe but couldn’t find dark beer or sesame oil. So she called me. I told her to use any beer around and olive oil and to cover her tracks with a little extra Tabasco. Was it perfect? No. Was it still good? Yes. The moral of the story: when in doubt, improvise.


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By: Mommy_loves_to_cook on May 8th, 2012

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