eRecipe

Beer-Marinated Chicken Tacos

View all Recipes Edit this Recipe

Beer-Marinated Chicken Tacos
1 of 1 photo

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 >
Rating:
5
Prep Time:
3 h 20 min
Cook Time:
9 min
Ready In:
3 h 29 min

Servings

Calculate


Original Recipe Yield: 4-6 servings
 

Ingredients:

  • 6 boneless, skinless chicken thighs (about 4 ounces each)
  • 6 flour or corn tortillas (6-7 inches)
  • * 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
  • * GUACAMOLE:
  • 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
VIEW DETAILED NUTRITION

how is this calculated?

Get NI Widget Code
* Optional

Directions:

1

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.

2

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.

3

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.

4

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.

Video:

0 of 0 videos

Ratings & Reviews:

Mommy_loves_to_cook

Mommy_loves_to_cook

By: Mommy_loves_to_cook on May 8th, 2012
Rating:
0

Similar Recipe(s):

Chick'n Tacos (vegan)

Chick'n Tacos (vegan)

Submitted by: Glo
Added on: Apr 29th, 2015
Rating:
0
These are simply amazing. Be sure to prep all your ingredients these come together quickly.
Chicken Curry Tacos with a Spicy Peach & Mint Chutney

Chicken Curry Tacos with a Spicy Peach & Mint Chutney

Submitted by: HealthyRecipeEcstasy
Added on: Jun 13th, 2013
Rating:
0
These tacos were a hit in my house! The curry chicken was moist and flavorful. And the sweet and spicy chutney was the perfect bright topping to add a little acidity to the dish and cut the strong curry flavors. I used flour tortillas because I think they stand up better than corn tortillas to heavy taco fillings; however, if you have a gluten issue, feel free to use corn tortillas instead. There ..
Avocado Crab Tacos

Avocado Crab Tacos

Submitted by: Berry Happy Bodies
Added on: Feb 8th, 2012
Rating:
5
No brainer for Taco Tuesday!
© eRecipe.com . All Rights Reserved