Step 1

Whisk all of the Marinade ingredients together in a large bowl or freezer size plastic bag (except the chicken). Add chicken and turn to coat.

Step 2

Marinate in the refrigerator 4 to 24 hours. If using chicken breasts (not recommended), only marinate up to 12 hours or they can become mushy.

Step 3

Prepare pico de gallo and guacamole according to recipe instructions. See notes for Prep Ahead Instructions.

Step 4

Let chicken rest at room temperature for 30 minutes before cooking, meanwhile remove pico de gallo from the fridge. Preheat grill the last 10 minutes.

Step 5

Preheat the grill to medium-high heat, 425-450°F. Clean and grease grates with vegetable oil.

Step 6

Grill for 5-7 minutes per side, until chicken is cooked through and an internal temperature reaches 170 degrees F on an instant read thermometer.

Step 7

Transfer chicken to a cutting board and let rest 10 minutes before chopping into small pieces.

Step 8

Warm tortillas in the microwave, in a skillet or char on the grill or open gas stovetop flame until warm but still pliable (detailed instructions in notes).

Step 9

Layer warmed corn tortillas with chopped chicken, guacamole, pico de gallo and cotija. Serve with optional lime wedges and hot sauce.