Ingredients: 2 pounds (about 6 boneless, skinless chicken thighs) 1 teaspoon cumin 4 garlic cloves, minced (or 4 frozen Dorot cubes) 1 teaspoon dried oregano 2 teaspoons kosher salt 1 teaspoon pepper 1 tablespoon chili powder 2 tablespoons EVOO 7 oz. can chipotle peppers in adobo sauce (Use ONLY 4 chipotle peppers + all sauce; discard the rest of the peppers in the can (if any).) 3/4 cup of water
Directions:
Place chicken thighs into a gallon Ziplock bag. Blend remaining ingredients together in a blender or food processor for 1-2 minutes until well combined. Pour marinade over chicken thighs and marinade overnight (or at least 8 hours).
Sear on medium high heat about 4 minutes each side (get a nice char)! Chicken is completely cooked when temp reaches 165. Chop into diced cubes, just like Chipotle!