Beer-Marinated Chicken Tacos

We were baaaaad little piggies at dinner last night.

Because I try to eat seasonally, avocados usually do not make an appearance at our table until April or May, and then they disappear in September. Having the extra time to look through blogs as my ankle and foot heal, I have come across some incredible recipes, a few of them featuring avocado. I couldn’t resist. When Jack went grocery shopping earlier this week, I added a bag of avocados to the list.

For several days it has been snowy and cold. Suffering from cabin fever, having not left the house since my doctor’s appointment a month ago, I needed to do something to snap a little life into me. I decided that, for dinner, I would make Beer-Marinated Chicken Tacos. The chicken is topped with guacamole and wrapped in corn tortillas, and this seemed to be the ticket to banishing my winter doldrums, if only for a few hours.

I make these tacos often during the summer. If I can remember to mix the marinade after lunch and add the chicken for a long afternoon of soaking, it’s quite fast to put together in the evening. This is our first meal at the beach house when we go on vacation. The chicken marinates in the cooler as we travel and, after spending a few hours unpacking and cleaning (yes, I admit it, I clean after the cleaning crew leaves), Beer Marinated Chicken Tacos are served on the deck with the ocean waves slapping the shore just feet away. *sigh* Okay, back to earth. Back to cold and snow! Back to Pennsylvania on the last day of February.

We opened a beer and split it as we began cooking and, because I tend to throw caution (and sense) to the wind in direct proportion to the alcoholic beverages which I consume, I decided cut up 2 avocados to make the guacamole. Two large avocados make an awful lot of guacamole. Jack and I ate half with (baked) tortilla chips as we cooked. Then we proceeded to eat way too many tacos as well. I made a sauté of corn, orange bell pepper, and edamame seasoned with Mexican oregano and lime as a side. We left the table stuffed and a little loopy from the beer (unlike in my college days, 2 is definitely my limit now) but our tummies were very, very happy and, for a while, it seemed as though perhaps winter would be ending soon. Until we awoke this morning to 3” of fresh snow on the ground. Welcome, March.

I used chicken breasts instead of thighs and Black & Tan Ale instead of a dark Mexican beer. And, because I didn't want to shovel snow off of the grill, I sauteed the chicken instead. The chicken tacos still tasted great!

wow, a little too much red in this photo!

Beer-Marinated Chicken Tacos

(Weber)

For the 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 cayenne
6		boneless, skinless chicken thighs, about 4 ounces each

For the guacamole:

2		ripe Haas avocados
1		tablespoon fresh lime juice
1/4		teaspoon kosher salt
6		flour or corn tortillas, 6 to 7 inches in diameter

To make the 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 container and pour in the marinade, cover tightly. Refrigerate for 2 to 4 hours, turning the chicken occasionally.

To make the 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, and refrigerate until about 1 hour before serving.

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. Serve warm.