• 6servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, E
MineralsNatrium, Fluorine, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓


  2. 1 bottle Mexican beer, such as Corona

  3. 2 tablespoons dark sesame oil

  4. 1 tablespoon finely chopped garlic

  5. 1 teaspoon dried oregano

  6. 1 teaspoon kosher salt

  7. 1/2 teaspoon freshly ground black pepper

  8. 1/4 teaspoon cayenne pepper


  10. 6 to 8 boneless, skinless chicken thighs, about 4 ounces each (rinsed & patted dry)

  11. WRAP:

  12. 8 (6 to 7-inch) flour or corn tortillas

  13. Taco Fillings (as desired): salsa, guacamole, sour cream, lettuce, tomato, cilantro

Instructions Jump to Ingredients ↑

  1. Prepare marinade: Whisk ingredients together in a small bowl.

  2. Place chicken 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.

  3. Remove chicken from bag and discard marinade. Grill 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 thighs into thin strips.

  4. Warm tortillas according to package directions. Pile the sliced chicken inside the tortillas. Top each taco with desired fillings.


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