Step 1

Chicken and Marinade - To a large ziptop plastic bag, add all ingredients (except the cilantro for garnishing), seal, and smoosh around to evenly coat chicken. Place bag in fridge for at least 30 to 60 minutes, or overnight, to marinate.

Step 2

Lightly oil grill grates and preheat grill to medium-high heat.

Step 3

Add the chicken, discard the bag with the marinade, and grill for about 5 minutes on the first side with lid closed, flip, and cook for about 4 to 5 minutes on the second side with lid closed, or until chicken is cooked through and as done as desired.

Step 4

Garnish chicken with additional cilantro, optional lime wedges, and serve immediately with the guacamole.

Step 5

Chicken will keep airtight for up to 5 days in the fridge or for up to 4 months in the freezer.

Step 6

Guacamole - While the chicken is in it's final 15 minutes or so of marinating or when you start to preheat the grill, score the flesh of ripe avocados both vertically and horizontally after halving them, and scoop the flesh out with a spoon into a bowl. For chunkier guac, keep as is; for smoother guac mash the avocado lightly with a fork.

Step 7

Add all remaining ingredients, stir to combine, and taste. If the guac tastes at all flat, it likely needs more salt, and/or a pinch of heat from either additional black pepper or cayenne pepper*.

Step 8

Store the guac covered very tightly with plastic wrap in the fridge while you're grilling the chicken.

Step 9

Guac will keep for up to 24 hours, noting that it will become more watery (from the salt) and it will oxidize at time passes.