Beer-Marinated Chicken Tacos

Beer-Marinated Chicken Tacos .

🌮 Beer-Marinated Chicken Tacos (Detailed Recipe)

Servings: 4–6

Prep Time: 20 minutes

Marination Time: 1–12 hours

Cook Time: 10–15 minutes

---

🧂 Ingredients

For the Chicken Marinade

• 1 ½ lbs (680 g) boneless skinless chicken thighs or breasts

• 1 cup light Mexican beer (Corona, Modelo, Pacifico, or similar)

• 3 tbsp lime juice (freshly squeezed)

• 2 tbsp orange juice (optional but recommended for flavor depth)

• 1 tbsp olive oil

• 3 garlic cloves, minced

• 1 tsp ground cumin

• 1 tsp chili powder (or smoked paprika if you prefer smoky notes)

• 1 tsp oregano (Mexican oregano preferred)

• ½ tsp onion powder

• ½ tsp black pepper

• 1 tsp salt (or to taste)

• Optional heat: 1 minced jalapeño or ½ tsp cayenne

For Serving

• 10–14 small corn or flour tortillas, warmed

• Diced white onion

• Fresh cilantro, chopped

• Lime wedges

• Salsa (verde, roja, chipotle, or mango salsa)

• Diced avocado or guacamole

• Cotija or queso fresco (optional)

• Pickled red onions (optional)

---

🍺 Instructions

1️⃣ Prepare the Marinade

1. In a bowl or zip-top bag, combine beer, lime juice, orange juice, olive oil, garlic, and all spices.

2. Whisk until everything blends well.

3. Add the chicken, ensuring it’s fully submerged.

Note: Don’t marinate for more than 12 hours or the acids may soften the meat too much, causing mushiness.

---

2️⃣ Marinate the Chicken

• Seal the bowl or bag and refrigerate.

• Minimum: 1 hour

• Ideal: 3–6 hours

• Maximum: 12 hours

---

3️⃣ Cook the Chicken

You can grill, pan-sear, or air-fry the chicken:

Grilling (Best Flavor)

1. Heat grill to medium-high.

2. Remove chicken and pat lightly with paper towels.

3. Grill 5–7 minutes each side until lightly charred and cooked through.

Pan-Searing

1. Heat a skillet over medium-high and add a bit of oil.

2. Sear chicken until browned and cooked through, flipping once.

Air Frying

1. Preheat to 190°C (375°F).

2. Air fry 12–15 minutes, flipping halfway.

Chicken is ready when it reaches 74°C / 165°F internal temperature.

---

4️⃣ Slice and Finish

• Let chicken rest 3–5 minutes before cutting.

• Slice or chop into taco-friendly pieces.

• Warm tortillas over a dry skillet or flame until slightly charred.

---

🌮 Assemble Your Tacos

Layer in this order for best texture:

1. Warm tortilla

2. Chicken

3. Onions + cilantro

4. Salsa + avocado

5. Cheese or pickled onions

6. Fresh lime squeeze

---

⭐ Optional Add-Ons

Add-On	Notes
Chipotle mayo	Adds creamy smoky heat
Grilled pineapple	Adds sweet-tangy balance
Shredded cabbage	Adds crunch
Refried beans base spread	Adds richness

---

🔥 Flavor Variations

1. Smoky Variant: replace chili powder with chipotle in adobo + smoked paprika

2. Citrus-Forward: increase lime juice, reduce beer slightly

3. Sweet-Heat: add 1 tbsp honey + a pinch of cayenne

4. Dark Beer Twist: use porter or stout for caramel-like flavor

---

🥂 Serving Pairings

• Mexican rice

• Charred corn with tajín and lime

• Classic margaritas or micheladas

• Fresh cucumber agua fresca

..a great Weber grill recipe to try !

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

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

INSTRUCTIONS
1. 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.

2. 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.

3. Remove the thighs from the bag and discard the marinade. Grill over direct high heat (450°F to 550°F), 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. Cut the chicken into thin strips.

4. Warm the tortillas over direct medium heat (350°F to 450°F) for about 1 minute, turning once. Pile the sliced chicken inside the tortillas. Top each with a spoonful of guacamole. Serve warm. The Weber grill recipe makes 4 to 6 servings ..a great one !
sage-orange-and-clove-rotisserie-turkey.

VIDEO: