Makes 4-6 servings
Ingredients:
1 cup orange juice
1/4 cup lime juice
1/4 cup cider vinegar
1 (7 oz) can chipotle chiles in adobo sauce, chopped
4 garlic cloves, chopped
1 T Mexican oregano (I used regular)
1 t ground cumin
1 t kosher salt
1 t freshly ground black pepper
2 lbs boneless skinless chicken thighs
In blender or bowl of food processor, combine all ingredients except chicken and process until well combined (I just dumped in Ziploc bag). Transfer marinade to zip-top plastic bag or nonreactive dish. Add chicken to marinade and coat completely. Close bag or cover bowl and refrigerate at least 2 hours. Preheat and prepare outdoor grill or ridged grill pan. Remove chicken from marinade, drain and pat dry (we didn’t pat dry). Over medium-high heat, grill thighs, turning once, until juices run clear or internal temperature reaches 180F, about 15 minutes.
