Directions
- 1In a blender, combine chipotle peppers in adobo sauce, garlic cloves, cumin powder, dried oregano, salt, black pepper, chili powder, olive oil, and water. Blend until smooth.
- 2Place chicken thighs in a bowl. Pour marinade over chicken, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour or overnight.
- 3Preheat grill to medium-high heat.
- 4Grill chicken thighs for about 6–8 minutes on each side, or until they reach an internal temperature of 165°F (75°C) and are nicely charred.
- 5Let the chicken rest for a few minutes before serving.
Ingredients
- 7 oz Chipotle peppers in adobo sauce
- 4 Garlic cloves
- 1 tsp Cumin powder
- 1 tsp Dried oregano
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tablespoon Chili powder
- 2 tablespoons Olive oil
- 0.75 cup Water
- 6 Boneless, skinless chicken thighs
Equipment
blendergrill
Tips
- Marinate for at least 1 hour, or overnight
- Use high heat for grilling
- Cook until internal temperature reaches 165°F (75°C)
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