1Add one teaspoon of cumin, four minced garlic cloves, one teaspoon of dried oregano, two teaspoons of kosher salt, one teaspoon of ground black pepper, one tablespoon of chili powder, two tablespoons of olive oil, and four chipotle peppers from a 7-ounce can of chipotle peppers in adobo sauce (using all the sauce from the can) to a blender.
2Add one teaspoon of cumin, four minced garlic cloves, one teaspoon of dried oregano, two teaspoons of kosher salt, one teaspoon of ground black pepper, one tablespoon of chili powder, two tablespoons of olive oil, and four chipotle peppers from a 7-ounce can of chipotle peppers in adobo sauce (using all the sauce from the can) to a blender.
3Add one teaspoon of cumin, four minced garlic cloves, one teaspoon of dried oregano, two teaspoons of kosher salt, one teaspoon of ground black pepper, one tablespoon of chili powder, two tablespoons of olive oil, and four chipotle peppers from a 7-ounce can of chipotle peppers in adobo sauce (using all the sauce from the can) to a blender.
4Blend the marinade with 3/4 cup of water on a low to medium setting for one to two minutes until well combined.
5Blend the marinade with 3/4 cup of water on a low to medium setting for one to two minutes until well combined.
6Blend the marinade with 3/4 cup of water on a low to medium setting for one to two minutes until well combined.
7Add four to six chicken thighs to a gallon to two-gallon Ziploc plastic bag.
8Add four to six chicken thighs to a gallon to two-gallon Ziploc plastic bag.
9Add four to six chicken thighs to a gallon to two-gallon Ziploc plastic bag.
10Pour the prepared marinade into the bag with the chicken.
11Pour the prepared marinade into the bag with the chicken.
12Pour the prepared marinade into the bag with the chicken.
13Seal the bag, removing as much air as possible.
14Seal the bag, removing as much air as possible.
15Seal the bag, removing as much air as possible.
16Marinate the chicken overnight or for at least eight hours in the fridge.
17Marinate the chicken overnight or for at least eight hours in the fridge.
18Marinate the chicken overnight or for at least eight hours in the fridge.
19Once marinated, remove the chicken from the fridge.
20Once marinated, remove the chicken from the fridge.
21Once marinated, remove the chicken from the fridge.
22Cook the chicken in a cast-iron skillet on medium to medium-high heat, looking for a nice Dr. Pepper char.
23Cook the chicken in a cast-iron skillet on medium to medium-high heat, looking for a nice Dr. Pepper char.
24Cook the chicken in a cast-iron skillet on medium to medium-high heat, looking for a nice Dr. Pepper char.
25Add some kosher salt to the top of the chicken for seasoning.
26Add some kosher salt to the top of the chicken for seasoning.
27Add some kosher salt to the top of the chicken for seasoning.
28After about four to five minutes, flip the chicken.
29After about four to five minutes, flip the chicken.
30After about four to five minutes, flip the chicken.
31Cook for an additional three minutes.
32Cook for an additional three minutes.
33Cook for an additional three minutes.
34Check the internal temperature, ensuring it reaches at least 165 degrees Fahrenheit (can be pulled at 163 degrees to carry over).
35Check the internal temperature, ensuring it reaches at least 165 degrees Fahrenheit (can be pulled at 163 degrees to carry over).
36Check the internal temperature, ensuring it reaches at least 165 degrees Fahrenheit (can be pulled at 163 degrees to carry over).
37Remove the cooked chicken from the pan.
38Remove the cooked chicken from the pan.
39Remove the cooked chicken from the pan.
40Cut the chicken lengthwise.
41Cut the chicken lengthwise.
42Cut the chicken lengthwise.
43Flip the chicken and cut it into 3/4-inch cubes.
44Flip the chicken and cut it into 3/4-inch cubes.
45Flip the chicken and cut it into 3/4-inch cubes.
Ingredients
1 teaspoon cumin powder
1 teaspoon cumin powder
1 teaspoon cumin powder
4 minced garlic cloves
4 minced garlic cloves
4 minced garlic cloves
1 teaspoon dried oregano
1 teaspoon dried oregano
1 teaspoon dried oregano
2 teaspoons kosher salt
2 teaspoons kosher salt
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground black pepper
1 teaspoon ground black pepper
1 tablespoon chili powder
1 tablespoon chili powder
1 tablespoon chili powder
2 tablespoons olive oil
2 tablespoons olive oil
2 tablespoons olive oil
1 7 ounce can chipotle peppers in adobo sauce
1 7 ounce can chipotle peppers in adobo sauce
1 7 ounce can chipotle peppers in adobo sauce
0.75 cup water
0.75 cup water
0.75 cup water
4 boneless, skinless chicken thighs
4 boneless, skinless chicken thighs
4 boneless, skinless chicken thighs
kosher salt
kosher salt
kosher salt
Equipment
blendergallon to two gallon Ziploc plastic bagcast-iron skilletpan
Tips
When cooking the chicken, look for a nice 'Dr. Pepper char' color.
Cook chicken until internal temperature reaches at least 165 degrees Fahrenheit, pulling them slightly before to allow for carryover cooking.