Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 2-3 chipotle peppers in adobo sauce, finely chopped (adjust to taste)
  • 2 tablespoons adobo sauce (from the can of chipotle peppers) (30 ml)
  • 2 cloves garlic, minced
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 tablespoon lime juice (from about ½ lime) (15 ml)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Salt (more to taste)
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces (680 grams)

Instructions:

  1. In a large bowl, whisk together the olive oil, chopped chipotle peppers, adobo sauce, minced garlic, apple cider vinegar, lime juice, oregano, cumin, smoked paprika, salt, and pepper.
  2. Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to 4 hours for maximum flavour.
  3. Preheat a grill to medium-high heat. Alternatively, heat a large skillet or frying pan over medium-high heat.
  4. Grill or pan-fry the chicken, turning occasionally, until cooked through and the internal temperature reaches 165°F (74°C). This should take about 6-8 minutes per side, depending on the thickness of the chicken.
  5. Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavourful chicken.