For the Marinade:

• 2 tablespoons adobo sauce (from chipotle peppers)
• 2 tablespoons olive oil
• 2 tablespoons ancho chile powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3 cloves garlic, minced
• 1 tablespoon white vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Main Ingredient:

• 4 pounds boneless, skinless chicken thighs

Total Time: 4 hours 30 minutes

• Prep Time: 15 minute
  
  
• Marination Time: 4 hours
  
  
• Cook Time: 15 minutes

1. Blend marinade ingredients in a food processor until smooth.
2. Place chicken in a large plastic bag and pour marinade over it.
3. Massage marinade into chicken, ensuring even coating.
4. Refrigerate for 4-8 hours.
5. Remove chicken from refrigerator 30 minutes before cooking.
6. Heat skillet or grill over medium-high heat.
7. Cook chicken 5-7 minutes per side until golden brown.
8. Check internal temperature reaches 165°F (74°C).
9. Rest for 10 minutes before slicing.

Total Recipe Servings: 8

Contains: None
May contain traces of soy (from adobo sauce)

Serve With:

• Cilantro-lime rice
• Black or pinto beans
• Fresh pico de gallo
• Warm corn or flour tortillas
• Guacamole
• Shredded lettuce and cheese

Spice Level Adjustments:

• Mild: Reduce chipotle peppers and adobo sauce
• Extra Spicy: Add fresh jalapeños to marinade

Dietary Modifications:

• Keto: Serve over cauliflower rice
• Low-Fat: Use chicken breasts instead of thighs

Storage:

• Refrigerate for up to 4 days in airtight container
  
  
• Freeze for up to 3 months

Reheating:

• Microwave: Heat in 30-second intervals
  
  
• Stovetop: Warm in skillet with splash of water
  
  
• Oven: 350°F for 10 minutes covered

If Chicken is Too Dry:

• Use chicken thighs instead of breasts
  
  
• Don't overcook
  
  
• Let rest properly before cutting

If Marinade Won't Stick:

• Pat chicken dry before applying marinade
  
  
• Make sure marinade is thick enough
  
  
• Score chicken before marinating