1/4 cup adobo sauce from a 7oz can of chipotle peppers in adobo (reserve peppers for future recipes)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon pepper
2 teaspoons salt
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
3 cloves garlic
1/2 medium red onion
1/4 cup water
2 pounds boneless, skinless chicken thighs
Step 1: Prepare the marinade
Start by combining all of the ingredients, except for the chicken and water, in a food processor or blender. Puree until smooth; then add a quarter-cup of water. Pulse for a few seconds to fully incorporate the water into the marinade.
Step 2: Marinate the chicken
Next, grab a gallon-size plastic bag or shallow container. Add the thawed chicken thighs and pour the marinade over the chicken. Massage and toss the chicken in the marinade to ensure it’s fully coated, then place the chicken in the refrigerator to marinate for at least eight hours, or overnight for best results.
Step 3: Cook the Chicken
Preheat a gas or charcoal grill to 350-400°F, setting up a zone with direct heat and an area with indirect heat. (This explains more about direct vs. indirect heat.) Remove the chicken from the marinade and place on the grill over direct heat. Cook two to three minutes. Then, flip the thighs over and cook for an additional two to three minutes.
When both sides are nicely charred, transfer the chicken to the indirect heat zone of your grill and continue to cook for another four minutes or until the chicken reaches an internal temperature of 165°.
Step 4: Rest, then chop
Remove the chicken from the grill to a large platter and loosely cover with foil. Let the chicken rest for 15 minutes and then use a sharp knife to chop the chicken into small, bite-size pieces.
Step 5: Assemble
Once the chicken is cooked, rested and chopped, it’s time to build the tacos, burritos, salad or bowl of your dreams. Serve this chicken with a scoop of Chipotle vinaigrette, Chipotle rice, black or pinto beans, corn salsa, guac and cheese.