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Home : Entrees : Chicken : Beer-Marinated Chicken Tacos

Makes 4 to 6 Servings
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Beer-Marinated Chicken Tacos

Contributed by: News Canada

Sizzling samplers for real grilling success (NC) - Hot off the press and just in time for grilling season, all new recipes from Weber's Real Grilling cookbook. Written by Jamie Purviance, Weber's Real Grilling is packed with more than 200 triple-tested recipes featuring ingredients that can be easily found at your local supermarket. Each recipe features its own mouth-watering, full-colour photograph.

Beer-Marinated Chicken Tacos
The books accompanying web site features step-by-step slide shows and audio instructions of essential grilling techniques from the author.

Recipe from Weber's Real Grilling. Used with permission.

Ingredients:

  • 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
    • 6 boneless, skinless chicken thighs, about 4 ounces each

  • Guacamole

    Weber's Real Grilling

    • 2 ripe Hass avocados
    • 1 tablespoon fresh lime juice
    • 1/4 teaspoon kosher salt
    • 6 flour or corn tortillas (6 to 7 inches)

Directions:

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.

Prep time: 20 minutes, Marinating time: 2 to 4 hours, Grilling time: 8 to 10 minutes

Serving Size: Makes 4 to 6 Servings


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