Grilled Chicken Tacos

This may now be our favorite tacos of all time.  Everyone really enjoyed these and it was super simple.

Ingredients:
Marinade 
2 tablespoons extra-virgin olive oil  
2 teaspoons fresh lime juice  
1 teaspoon chili powder  
1/2 teaspoon kosher salt  
1/4 teaspoon freshly ground black pepper  
6  boneless, skinless chicken thighs, about 4 ounces each 

Salsa 

1 1/2 cups coarsely chopped ripe tomatoes  
large ripe avocado, peeled and diced 
4 to 5 green onions, (white part only), finely chopped 
1/4 cup finely chopped fresh cilantro  
1 tablespoon minced  jalapeño pepper, without seeds 
1 tablespoon fresh lime juice  
Kosher salt  
freshly ground black pepper  

1 cup grated Monterey Jack cheese  

3 to 4 cups shredded Romaine lettuce or Iceburg lettuce 
1 cup   sour cream, thinned with 2 Tablespoons milk (optional) 
1 (15-ounce) can black beans  
10 flour tortillas (6 inches) 
 
Marinade: In a small bowl whisk together the marinade ingredients.
 
Rinse the chicken thighs under cold water and pat dry with paper towels. Place the thighs in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for about 1 hour.

Salsa: In a medium bowl combine the salsa ingredients, including salt and pepper to taste. Transfer to a serving bowl.

Remove the chicken thighs from the bag and discard the marinade. Grill over Direct heat at 300 until the meat is firm and the juices run clear, 16 to 20 minutes, turning once halfway through grilling time. Remove from the grill, cut into 1/4-inch slices, and place in a serving bowl.

Meanwhile, grate the cheese, shred the lettuce, and prepare the sour cream. Place each in serving bowls. In a small saucepan heat the black beans in their liquid. Just before serving, drain the beans and place in a serving bowl, too.

Wrap five tortillas in each of two foil packets. Grill over Direct Medium heat for 2 to 4 minutes to warm and soften.

To serve, give each person a warm tortilla and pass around the chicken and fillings so everyone can assemble their own tacos.