Barbequed Chicken Tacos

- 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 salt

- 1/2 Teaspoon freshly ground black pepper

- 1/4 Teaspoon cayenne

- 6 Boneless, skinless chicken thighs, about 4 ounces each

- 2 Ripe avocados

- 1 Tablespoon fresh lime juice

- 1/4 Teaspoon salt

- 6 flour or corn tortillas, 6 to 7 inches in diameter



Method

**Marinade**

- In a small bowl whisk together the marinade ingredients.

- Rinse the chicken thighs under cold water and pat dry with paper towels.

- Place them in a large, plastic resalable 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.

- Refrigerate for 2 to 4 hours, turning the bag occasionally.

**Guacamole**


- Cut the avocados lengthwise around the pits, twist the halves apart, and remove the pits.

- Scoop the flesh into a medium bowl.

- Add the lime juice and salt.

- Using a potato masher or the back of a spoon, mash the ingredients together.

- Cover with plastic wrap, placing it directly on the surface to prevent browning.

- Refrigerate until about 1 hour before serving.

**Final Task**

- Remove the chicken thighs from the bag and discard the marinade.

- Grill the chicken thighs over direct medium heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once halfway through grilling time.

- Transfer the chicken to a cutting board and cut the thighs into thin strips.

- Warm the tortillas over Direct Medium heat for about 1 minute, turning once halfway through grilling time.

- Pile the sliced chicken inside the tortillas. Top each taco with a spoonful of guacamole. Barbequed Chicken Tacos is best served warm.

Info

- Makes 4 to 6 servings.

- Please click this link to see instruction on how to fold a tortilla wrap. (External Website)

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