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Grilled Chipotle Chicken

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PREP TIME
10 min
COOKING TIME
5 min
TOTAL TIME
1095 min
SERVINGS
8 servings
Dinner
Grilled Chipotle Chicken
Ingredients
  • 1 ounce dried chipotle chile pepper
  • 1 ounce dried ancho chile pepper
  • 1/2 cup water
  • 1/2 red onion, cut into small chunks
  • 4 cloves garlic
  • 2 teaspoons sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 1/2 pounds skinless, boneless chicken thighs
Instructions
1
Acquire all necessary components.
2
Soak chipotle and ancho chile peppers in a shallow container filled with water. Allow them to soften for 10 to 12 hours at room temperature. Drain the liquid and remove seeds from the peppers.
3
Combine chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender to create a coarse paste. Add olive oil and blend until the marinade is smooth.
4
Place chicken thighs between two sheets of heavy plastic wrap on a stable, level surface. Use the flat side of a meat mallet to pound the chicken until it reaches a 1/2-inch thickness.
5
Put the chicken thighs in a resealable plastic bag and add the marinade. Mix the ingredients thoroughly to coat the chicken evenly. Seal the bag and refrigerate for at least 8 hours.
6
Heat an indoor grill with a top and bottom plate to medium-high heat. Remove the chicken from the bag and discard the marinade. Place the chicken on the preheated grill, close the lid, and cook until it reaches an internal temperature of 165 degrees F (74 degrees C). The chicken should be no longer pink in the center and have clear juices.