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Beer-Marinated Grilled Chicken Tacos
Put a twist on taco night with beer marinated chicken tacos topped with guacamole.
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Ingredients
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8 boneless, skinless chicken thighs
Beer Marinade
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1 cup Elysian Space Dust IPA
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2 tbsp. olive oil
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2 limes, juiced
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1 tbsp. minced garlic
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1 tsp. paprika
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1 tsp. onion powder
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½ tsp. cumin
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1 tsp. kosher salt, plus more to taste
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½ tsp. freshly ground black pepper
to serve
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2 large avocados
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pickled red onions (optional, see note)
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shredded iceberg lettuce
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8–12 taco-sized corn tortillas, warmed
1 Food Prep
Mix together your beer marinade ingredients in a small bowl until well combined.
Pour your beer marinade mixture into a Glad zipper bag along with your chicken thighs. Seal your bag, removing any excess air and toss the chicken inside the bag until it’s evenly coated. Refrigerate your chicken for at least 2 hours and up to overnight.
2 Grill Prep
Fuel: Charcoal: We recommend Kingsford® Original Charcoal Briquets.
Pellets: We recommend Kingsford® Grillmaster’s Choice Hardwood Pellets.
Amount: 1 to 1.5 lb.
Method: Direct-Heat Grilling
Temp: Charcoal Temp: 400°F (Medium Heat) / Pellets Temp: 400°F
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
If using a charcoal grill, when you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
If using a pellet grill, place the thermometer probe into the thickest part of your chicken without touching the bone and position it at the center of your pellet grill.
Remove your chicken from the marinade and shake off any excess. Place your chicken on the grate and cook it for about 5-6 minutes on each side, until it reaches an internal temperature of 165°F. Then, remove your chicken from the grill and let it rest for 5 minutes before cutting it into thin slices.
While your chicken is resting, it’s time to mash your avocados for guacamole. Season your guacamole with the juice from the remaining half of the lime and add salt to taste.
Warm up your tortillas and assemble your tacos with chicken, lettuce and guacamole. To make quick pickled red onions, place thinly sliced red onions in a bowl. Cover them with red wine vinegar and stir in a large pinch of sugar and salt. Let it sit for at least 10–15 minutes before using, or refrigerate until ready to use.
Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.
For safe meat preparation, reference the USDA website.
Frequently Asked Questions
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