Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons apple cider vinegar (30ml)
  • 2 tablespoons lime juice, freshly squeezed (30ml)
  • 2 tablespoons adobo sauce, from canned chipotle peppers in adobo (30ml)
  • 1 tablespoon honey (15ml)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon smoked paprika (5ml)
  • 1 teaspoon ground cumin (5ml)
  • 1/2 teaspoon dried oregano (2.5ml)
  • 1/2 teaspoon black pepper (2.5ml)
  • 1/4 teaspoon salt (1.25ml)
  • 2 pounds boneless, skinless chicken thighs (about 900g)

Instructions:

  1. Prepare the Marinade: In a large bowl (or resealable bag), whisk together all the marinade ingredients until well combined.
  2. Marinate the Chicken: Add the chicken thighs to the marinade, ensuring they are fully coated. Marinate in the refrigerator for at least 2 hours, or up to 4 hours for maximum flavour. Don't over-marinate, or the chicken can get a bit mushy from the acid.
  3. Preheat the Grill/Skillet: Preheat your grill to medium-high heat. Alternatively, heat a large skillet or frying pan over medium-high heat.
  4. Cook the Chicken: Remove the chicken from the marinade, letting any excess drip off. Discard the marinade. Grill or pan-fry the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
  5. Rest and Slice: Let the chicken rest for 5 minutes before slicing or shredding. This helps keep it juicy.
  6. Serve: Serve the chicken in burritos, bowls, salads, or however you fancy!