Ingredients

The following ingredients have 4 Servings
  • 1/2 cup red onion (coarsely chopped)
  • 1/2 cup water
  • 1/4 cup olive oil ( or neutral flavored oil such as rice bran oil or vegetable oil)
  • 2 tablespoons ancho chile powder
  • 1 tablespoon garlic (chopped)
  • 2 tablespoons adobo sauce (from a can of chipotle peppers)
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons ground cumin
  • 2 1/2 pounds boneless skinless chicken thighs

Instruction

  • Place the red onion, water, olive oil, ancho chile powder, garlic, adobo sauce, salt, pepper, oregano and cumin in a blender or food processor.
  • Blend until you have a mostly smooth mixture.
  • Pour the marinade into a large bowl or resealable gallon sized bag. Add the chicken and coat with the marinade.
  • Refrigerate the chicken for at least 1 hour, or up to 12 hours.
  • Remove the chicken from the marinade. Heat a grill over medium high heat, or preheat the oven to 400 degrees F.
  • Grill the chicken for 7-8 minutes per side or until a thermometer registers at least 165 degrees F.
  • OR bake the chicken for 20-25 minutes until cooked through.
  • Let the chicken rest for 5 minutes. Cut into slices or cubes, then serve immediately.