Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon canola oil
  • 2 plum tomatoes
  • 1/4 medium onion
  • 2 cloves garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Kosher salt
  • 1/4 cup fresh lime juice
  • 2 tablespoons fresh orange juice
  • 1 tablespoon red wine vinegar
  • 2 canned chipotle peppers (+ 1 teaspoon adobo from the can)
  • 1 tablespoon honey
  • 1 1/2 pounds chicken thighs
  • chipotle citrus marinade
  • fresh cilantro leaves
  • lime wedges

Instruction

  • Heat the canola oil in a small heavy pan or cast iron skillet over medium high heat. When the pan is hot, add the unpeeled cloves of garlic, whole plum tomatoes and the onion. Cook, turning occasionally until there's a warm char on the vegetables. Note: the garlic should be ready in about 4-5 minutes, while the tomatoes and onions will take 9-10. Set aside.
  • Peel the skins from the garlic and add them to the food processor or blender. Add the charred vegetables, cumin, pepper, dried oregano and kosher salt.
  • Squeeze the juice from the limes and orange (you may need 1 1/2 to 2 limes depending on how juicy they are. Add the lime and orange juice to the vegetable mixture followed by the vinegar, chipotle peppers, adobo and honey.
  • Blend until smooth. Chipotle marinade can be made ahead of time. Keep it refrigerated for up to 10 days in a sealed glass jar.