Chipotle Chicken Marinated, Oven, Griddle, or BBQ cooked makes no difference, this is one mean marinate
For one Large Chicken, Two Small or a bunch of Drumsticks and Thighs
Ingredients
50g dried ancho chiles
20g Chipotle Pods or Powder
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons Mexican Oregano
6 cloves garlic
2 teaspoons salt
1 red onion, quartered
1/4 cup oil (canola/vegetable/olive)
1 whole boneless, skinless naturally raised chicken (about 3 lbs, thighs work well too)
Soak dry chilies overnight in water, until soft. Remove seeds.
Add chilies and rest of the ingredients in blender or food processor. Puree until smooth.
Stab chicken with fork to let the marinade soak in. If you're marinating overnight, you won't need to stab it too much. If you're marinating for an hour, stab it all over!
Spread marinade over chicken, refrigerate for one hour or up to overnight.
After marinating, grill on medium high on an indoor grill where the chicken can be pressed flat.
If using a skillet, heat oil to medium high. Place a foil-wrapped brick on top of chicken to press it flat.
If using an outdoor grill, use charcoal to make it ultra delicious. Place foil wrapped bricks to press chicken flat.
You can also make this on a Panini grill on medium high heat. Place something heavy on top to weigh it down.
*Using naturally raised chicken makes the biggest difference and can be found at any Good Butchers
*If you're lazy, throw all the ingredients into a crockpot (bones included), cook on low for 10-12 hours or high for 4-6. You will have meat that falls off the bone because it's so tender and the consistency is similar to a stew! You can add 2 cups water or a low sodium stock to keep it from drying out.