Beer Marinated Chicken Tacos

Name: Beer Marinated Chicken Tacos
Total time: 155 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 12 ounces Mexican beer ((such as Corona or Modelo)); 2 tablespoons dark sesame oil; 1 tablespoons minced garlic; 1 teaspoon dried oregano; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ¼ teaspoon cayenne pepper; 32 ounces boneless and skinless chicken thighs ((rinsed and patted dry)); 8 taco-sized flour or corn tortillas; cheese, lettuce, tomato, guacamole, sour cream, cilantro, salsa (as desired)

A simple, flavorful marinade gets these tacos ready for quick grilling. The meat stays nice and tender.

⏱️ 155 min 🔪 Prep: 25 min 🔥 Cook: 10 min 📊 Hard 👁️ 17 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

8 servings

12 ounces Mexican beer ((such as Corona or Modelo))
2 tablespoons dark sesame oil
1 tablespoons minced garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
32 ounces boneless and skinless chicken thighs ((rinsed and patted dry))
8 taco-sized flour or corn tortillas
cheese, lettuce, tomato, guacamole, sour cream, cilantro, salsa (as desired)

Steps

Whisk the marinade ingredients together in a small bowl. Place the chicken thighs in a large plastic zip baggie 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.
Remove the chicken from the bag and discard the marinade. Grill the chicken thighs over direct medium heat until the meat is firm and juices run clear, 8 to 10 minutes, turning once halfway through grilling time. Transfer the chicken to a cutting board and cut the chicken into thin strips.
Warm the tortillas according to package directions. Pile the sliced chicken inside the tortillas. Top each taco with desired fixings.