Beer-Marinated Chicken Tacos

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by: karen






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" chickens, they have access to the outdoors, or at least the freedom to wander indoors. The exercise contributes to firmer, more flavorful meat. Check them out.




ingredients

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serves: 4-6

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
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preparation

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.

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