Beer-Marinated Chicken Tacos - cooking recipe

Ingredients

Marinade
1 cup dark Mexican beer (Negra Modelo)
1 tablespoon dark sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
Other
6 boneless skinless chicken thighs, about 4 ounces each
6 flour tortillas (6-7 inches) or 6 corn tortillas (6-7 inches)
Guacamole
1 ripe Hass avocado
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt

Preparation

Make marinade: in a small bowl, whisk the marinade ingredients.
Place the thighs in a large plastic zip-lock 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 1-4 hours, turning bag occasionally.
Make the guacamole: scoop the avocado flesh into a 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 thighs from the bag and discard the marinade.
Grill over Direct High heat until the meat is firm and juices run clear, 8-10 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.