- 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
BRAAI SET UP
Prepare the braai for direct cooking over medium heat (180° to 230° C)
IN THE KITCHEN
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.
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.
AT THE BRAAI
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.
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