• 6 boneless, skinless chicken thighs, each 85 to 110 grams
  • 6 flour/corn tortillas (15 to 20 centimetres)


  • 1 cup dark Mexican beer
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cayenne pepper


  • 2 ripe avocados, halved and pitted
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon kosher salt


Step 1
Prepare the braai for direct cooking over medium heat (180° to 230° C)


Step 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.

Step 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.


Step 1
Remove the thighs from the bag and discard the marinade. Braai over direct medium heat, with the lid closed, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Remove from the braai and let rest for 3 to 5 minutes. Cut the chicken into thin strips.

Step 2 
Warm the tortillas over direct medium heat for about 1 minute, turning once. Divide the chicken among the tortillas. Top each with a spoonful of guacamole. Serve warm.

Preparation time: 20 minutes
Marinating time: 2 to 4 hours
Braai time: 8 to 10 minutes
Serves: 4 to 6

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