Beer Marinated Chicken Tacos
BY: Maddie Peters, Age 10
1 cup dark Mexican beer
2 tablespoons toasted sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper
6 boneless, skinless chicken breasts, each 3 to 4 ounces (Haens chicken is the BEST!)
2-3 ripe avocados
1/2 red onion, chopped
2 T chopped fresh cilantro
2 diced roma tomatoes
1 garlic clove
Juice from 1/2 lime
Salt/pepper to taste
In a small bowl whisk the marinade ingredients. Place the breasts 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.
Scoop the avocado flesh into a medium bowl, mash. Add rest of the guacamole ingredients. Cover TIGHTLY with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.
Prepare the grill for direct cooking over medium heat (350° to 450°F/180° to 230°C).
Remove the breasts from the bag and discard the marinade. Grill over direct medium heat, with the lid closed as much as possible, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken into thin strips.
Warm the tortillas over direct medium heat for about 1 minute, turning once. Divide the sliced chicken among the tortillas. Top each with a spoonful of guacamole. Fold each in half and serve warm.