Ingredients
1/4 cup water3 tablespoons brown sugar3 tablespoons white vinegar3 tablespoons canola oil1 tablespoon chopped chipotle pepper in adobo sauce5 garlic cloves, halved1 tablespoon ground chipotle pepper or ground ancho chile pepper2-1/2 teaspoons ground cumin2-1/2 teaspoons dried oregano1-1/2 teaspoons kosher salt1 teaspoon smoked paprika1/2 teaspoon pepper3 pounds boneless skinless chicken thighs
Preparation
Place the first 12 ingredients in a blender; cover and process until pureed. Transfer marinade to a large bowl or shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight.
Drain chicken, discarding marinade. Grill chicken, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Let rest 10 minutes before slicing.
