Chipotle Chicken

Ingredients

• 1 ½ pounds boneless skinless chicken thighs
• 2 tablespoons adobo sauce from canned chipotle peppers
• 1 tablespoon white vinegar
• 1 tablespoon water
• 1 tablespoon vegetable oil
• 3 cloves garlic minced
• 1 ½ teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

Directions

In a medium bowl whisk together adobo sauce, vinegar, water, vegetable oil, garlic, cumin, oregano, salt, and pepper.

Trim chicken thighs, add to the bowl, and toss to coat. Cover and refrigerate for at least 2 hours or overnight.

Preheat grill to medium-high heat. Remove chicken from marinade and grill for 5–7 minutes per side, or until cooked through (165°F) and slightly charred.

Rest for 5 minutes, then dice into bite-sized pieces.

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