Chipotle Grilled Chicken

Ingredients

  • 1/4 cup ancho chile powder

  • 7 oz can chipotle peppers in adobo sauce

  • 1 red onion, chopped

  • 6 cloves garlic

  • 2 tsp cumin

  • 2 tsp dried oregano

  • 2 tsp pepper

  • 2 tbsp salt

  • 1/4 cup olive oil

  • 2.5 lbs boneless, skinless chicken thighs

Make

  1. Marinade makes 2 cups. 1/2 cup needed for 2.5 lbs chicken. Freeze rest
  2. Strain adobo sauce to get at least 1/4 cup, add to food processor
  3. Add red onion, garlic, oregano, salt, pepper, ancho chile powder to processor
  4. Pulse until coarse paste, then add 1/4 cup oil and process until smooth. Add water (if needed) to reach 2 cups total
  5. Place chicken and 1/2 cup marinade into plastic bag for 30 or overnight
  6. If dark meat, cook on grill or cast iron skillet. Preheat pan, coat with 2 tbsp oil. Grill in batches 10-15 min until done
  7. If white meat, bake at 400F on sprayed baking dish. Cover with parchment paper, tucking around chicken. Bake 30-40 min

TIME | 1.5 hours

YIELD | 6 servings

TAGS | Meat, Mexican

PAIR | Black Beans, Cilantro Lime Rice , Corn Salsa , Guacamole , Pico De Gallo