Prep Time: 20 minutes

Marinating time: 2 to 4 hours

Grilling Time: 8 to 10 minutes

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

1. To make the marinade: 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. To make the guacamole: 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 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 for about 1 minute, turning once. Pile the sliced chicken inside the tortillas. Top each with a spoonful of guacamole. Serve warm.

Makes 4 to 6 servings

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