Chipotle Chicken

Ingredients

• 3 chiles chipotle chiles in adobo (canned) – roughly chopped
• 2 tbsp adobo sauce (from canned chipotles)
• 3 cloves garlic – chopped
• 3 tbsp lime juice – freshly squeezed
• 1 tbsp apple cider vinegar
• 2 tbsp neutral oil
• 1.5 tsp ground cumin
• 1 tsp dried Mexican oregano – crumbled
• 1.5 tsp kosher salt
• 0.5 tsp ground black pepper
• 2 pounds boneless skinless chicken thighs – trimmed and patted dry
• 1 tbsp vegetable oil – for oiling grill grates
• cilantro leaves – chopped (for serving)
• lime – cut into wedges (for serving)

Instructions

1. In a blender, combine the chipotle chiles in adobo, adobo sauce, garlic, lime juice, apple cider vinegar, neutral oil, ground cumin, dried Mexican oregano, kosher salt, and black pepper; blend until smooth, 30–45 seconds.
2. Place the chicken thighs in a bowl or zip-top bag. If thick in spots, lightly pound to even thickness. Pour the marinade over the chicken and turn to coat thoroughly.
3. Cover and refrigerate to marinate for at least 30 minutes and up to 4 hours; 1–2 hours gives a deep, balanced flavor.
4. When ready to cook, preheat a grill to medium-high (425–450°F) or heat a large heavy skillet or grill pan over medium-high until hot, 3–5 minutes.
5. For a grill, clean the grates and oil them with the vegetable oil using tongs and a folded paper towel. For a skillet, add about 1 teaspoon of the vegetable oil and swirl to coat.
6. Remove the chicken from the marinade, letting excess drip off. Grill or sear until deeply browned and lightly charred, 5–7 minutes per side, until the thickest part reaches 165°F and the juices run clear.
7. Transfer to a plate and rest 5 minutes.
8. Slice or serve the thighs whole. Sprinkle with cilantro and serve with lime wedges.