The chicken needs to be marinated to get optimal flavor for this dish so you’ll want to plan ahead a little. Trust me, it’s worth it. Don’t be afraid of chipotle peppers! They’re pretty hot straight from the can but the marinade gives the meat tons of flavor with just a little bit of heat.  Overnight is ideal but if you’re as impatient as I am, a couple of hours in the fridge will still yield fantastic results. The marinade makes the chicken super tender and juicy with a smoky, spicy flavor. In fact, it’s so flavorful, I just serve it with simple sides like plain white rice, coleslaw, or a simple salad.  

INGREDIENTS
4 bone-in, skin-on chicken thighs

MARINADE
3 canned chipotle peppers in adobo sauce
1 tablespoon adobo sauce (from the canned chipotle peppers)
1 teaspoon fresh minced garlic, or garlic paste
1 teaspoon onion powder
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil

TOOLS
cutting board
chef’s knife
medium (3-quart) prep bowl
measuring cups and spoons
large freezer bag
baking dish
Optional: food processor or blender

METHOD
1. Dice chipotle peppers and add to bowl along with adobo sauce.
2. Add remaining MARINADE ingredients. Mix well in bowl, or pulse in food processor, until combined.
3. Place chicken and marinade into bag and seal, making sure chicken is well coated. Let marinate in refrigerator at least three hours, flipping the bag over at least once.
4. Set oven to 400 degrees Fahrenheit. Transfer marinated chicken and marinade to baking dish.  Bake until chicken has an internal temperature of 165 degrees and is fork tender–about 30 minutes.

NOTES & TIPS
• Chipotle peppers in adobo sauce can be found in the international aisle of the supermarket, often in 7-ounce cans. Save the leftover peppers and sauce for chili, tacos, or a spicy dip.

READY IN
40 minutes (not including marinating time)

YIELD
4 servings