Instructions

• 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.
• Prepare the grill for direct cooking over medium heat (350° to 400°F).
  Prepare the grill for cooking over medium heat (400°F).
• Remove the thighs from the bag and discard the marinade. Grill 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 grill and let rest for 3 to 5 minutes. Cut the chicken into thin strips.
  Remove the thighs from the bag and discard the marinade. Grill over medium heat, with the lid closed, until the thickest part of the chicken registers 165°F, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken into thin strips.
  Remove the thighs from the bag and discard the marinade. Grill over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 to 10 minutes, turning once or twice. Remove from the grill 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.
  Warm the tortillas over medium heat for about 1 minute, turning once. Divide the chicken among the tortillas. Top each with a spoonful of guacamole. Serve warm.