Ingredients

The following ingredients have 7 Servings
  • 11 ounces dark Mexican beer
  • 3 tablespoons sesame seed oil
  • 5 large cloves of garlic (minced, approximately 1 1/2 tablespoons)
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 3-4 pounds chicken (I typically use 9-10 boneless skinless chicken thighs)

Instruction

  • Place the chicken in a gallon size zip-close bag or an airtight container. Stir together the marinade ingredients and pour over the chicken.
  • Seal and turn the bag or container to coat the pieces evenly. Let rest in the refrigerator for 12-36 hours. I try to marinate chicken for a minimum of 24 hours most of the time, because the longer time makes a huge different in the flavor.
  • When ready to cook the meat, let the chicken rest on the counter for 30 minutes to an hour prior to cooking.
  • Preheat the grill to medium heat. For boneless skinless chicken thighs, cook the meat 6 minutes on each side. Then increase the heat closer to medium-high and cook an additional 4 minutes, as needed. Enjoy!