Ingredients
1/3 cup olive oil1/3 cup lime juice1/3 cup red wine vinegar2 teaspoons sugar2 teaspoons salt2 teaspoons pepper1 cup coarsely chopped fresh cilantro2 tablespoons finely chopped chipotle peppers in adobo sauce2 pounds boneless skinless chicken thighsTACOS:4 poblano peppers1 tablespoon olive oil8 flour tortillas (8 inches)2 cups shredded Monterey Jack cheese
Preparation
In a small bowl, whisk the first six ingredients until blended; stir in cilantro and chipotles. Transfer 2/3 cup marinade to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade for tossing with grilled chicken.
Brush poblanos with 1 tablespoon oil. Grill peppers, covered, over high heat 8-10 minutes or until all sides are blistered and blackened, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat.
Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°.
Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut chicken into slices. Warm reserved marinade; add chicken and toss to coat.
To assemble, place one pepper half in center of each tortilla; top with 1/2 cup chicken and 1/4 cup cheese. Fold tortillas in half over filling. Grill, covered, on medium heat 2-3 minutes on each side or until heated through.
