Grilled Chipotle Chicken

Yields: 4-6 servings | Recipe modified from Chungah Rhee (Damn Delicious)

Ingredients:

½ cup chicken stock

½ yellow onion

2 cloves garlic

1 chipotle chili pepper plus 1 tbsp adobo sauce

2 tbsp vegetable oil

2 tbsp lime juice

2 tsp chili powder

1.5 tsp cumin

1 tsp oregano

1 tsp kosher salt

½ tsp freshly ground black pepper

2 pounds boneless, skinless chicken thighs

Steps:

1. Blend all ingredients except for the chicken in a food processor. Pour over the chicken in a bag or covered bowl and refrigerate to marinate for at least 30 minutes, up to 4 hours.

2. Heat a grill to medium-high heat. Place your chicken on a plate using tongs, reserving the marinade.

3. Grill on each side until the chicken is just cooked through. Let it rest on a new plate for 10 minutes, and then dice into bite sized pieces.

4. Heat a pan on the stovetop to medium-high, and add the reserved marinade. Sauté your chicken pieces for a few minutes for maximum “Chipotle” effect. Serve with cilantro lime rice and toppings of choice.