Beer Marinated Chicken Taco
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
To make the marinade: In a small bowl, whisk the marinade ingredients. Place the thights 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 2-4 hours, turning the bag occasionally.
Remove the thighs from the bag and discard the marinade. Grill over direct high heat until the meat is firm and the juices run clear, 8-10 minutes, turning once or twice. Cut the chicken into thin strips
Tomato Salsa1 and 1/2 cups roughly chopped ripe tomatoes
1 large ripe avocado, finely diced
4 to 5 green onions, white part only, finely chopped
1/4 cup finely chopped fresh cilantro
2 tablespoons fresh lime juice
1 to 2 tablespoons minced jalapeno chile peppers (without the seeds)
Kosher salt
Freshly ground black pepper
Tabasco (we used Chulula) sauce
To make salsa: In a medium bowl, combine the salsa ingredients, including salt, pepper, and Tabasco sauce to taste.
4 comments:
My mouth is watering just thinking about it. Jearel too is a much better cook than me. I have no patience in the kitchen. I will have to pass along this recipe to him, but I have you know we make our own home-made salsa from our very own garden. It is sooooo delish!
Home-made salsa is the best - better than anything you can buy from a jar! I thought my salsa that I made with the shizzzz, but this kicks its butt!
The key is the home grown veggies for the salsa. I really do taste the difference from store "steroid" brand. You and Chad should try a garden in your new house. It is so...FRESH!
I think I may just try this one! Looks very fresh & pretty healthy!
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