Ingredient

Marinade Base

• ¼ cup water

• 3 Tbsp brown sugar

• 3 tsp white vinegar

• 3 Tbsp canola oil

Chipotle & Aromatics

• 1 Tbsp chopped chipotle pepper in adobo sauce

• 5 garlic cloves, halved

Spices

• 1 Tbsp ground chipotle pepper or ground ancho chile pepper

• 2½ tsp ground cumin

• 2½ tsp dried oregano

• 1½ tsp kosher salt

• 1 tsp smoked paprika

• ½ tsp pepper

Chicken

• 3 lbs. boneless skinless chicken thighs

Directions

1. Blend the Marinade Place the first 12 ingredients (water, brown sugar, vinegar, oil, chipotle in adobo, garlic, chipotle/ancho powder, cumin, oregano, salt, smoked paprika, pepper) in a blender. Cover and process until smooth and fully pureed.

2. Marinate the Chicken Transfer the marinade to a large bowl or shallow dish. Add the chicken thighs and turn to coat evenly. Refrigerate 1 hours or overnight.

3. Grill or Broil Drain chicken, discarding marinade. Grill, covered, over medium‑high heat, or broil 4 inches from heat, until a thermometer reads 170°F, 6–8 minutes per side. Let rest 10 minutes before slicing.

4. Freeze Option Place cooled chicken in freezer containers. To use: partially thaw in the refrigerator overnight. Microwave, covered, on high until heated through, stirring gently.

Nutrition Facts —

Per Serving

Calories: ~310–340 Total Fat: 15–18 g Saturated Fat: 3–4 g Cholesterol: 135–150 mg Sodium: 480–550 mg Carbohydrates: 6–8 g Sugars: 4–6 g Protein: 36–40 g