Grilled Adobo Chicken

Grills usually come to life when the weather warms up, especially in places where the winters are cold. I actually don't use the grill as much as I used to, which may be partially due to having a better indoor stove than our last house. It's also because I've discovered I can do a lot of "classic" grilled foods (burgers and steaks, particularly) better in a cast iron pan. That being said, there are quite a few dishes I always prefer to do on the grill. Boneless chicken thighs are probably my favorite thing to grill. They do well cooked to a high internal temperature, which gives ample time to develop browning on the grill. Taking out the bone allows more even cooking that doesn't take forever. My most common ways to prepare them are breaded cutlets and this marinated Mexican-styled chicken that's perfect for tacos, quesadillas, and the like.

We call this dish "adobo chicken" because it uses chipotles in adobo sauce, along with some of the sauce, in the marinade. It has nothing to do with the classic Filipino dish "chicken adobo," which is a vinegary chicken stew. Chipotles in adobo are a great product. You can take a few out with a little sauce to add a little Mexican flavor to anything, while reserving the rest in an airtight container, where they will last for months. Chipotles are smoked jalapeños, and as such are quite spicy. I remove the seeds to tone down the heat. Avoid touching your face after working with hot chili peppers of any kind. 

This chicken would be perfectly good as-is with some rice and beans, but we often use it as an ingredient. We made quesadillas with homemade tortillas from The Art of Mexican Cooking by Diana Kennedy. Making tortillas was easier than I expected, and are much better than the grocery store bagged ones. It's not something I would do all the time, but they are a nice treat if you have some lard on hand.

Ingredients

• 6 boneless, skinless chicken thighs (3 lb. or so)
• 1/2 onion, finely diced
• 4 cloves garlic, minced
• 1 orange
• 1 1/2 limes (adjust if limes are larger or smaller than average)
• 1/3 cup olive oil
• 2 Tbs. tequila
• 1 Tbs. ground cumin
• 1 Tbs. paprika
• 1/2 Tbs. dried oregano
• 2 chipotles in adobo sauce
• 2 Tbs. adobo sauce (reserve from the can)
• Salt to taste

Instructions

Cut up the orange and lime into segments. Squeeze the juice from both fruits into a gallon-size plastic bag, then throw in the rinds. Add the onion and garlic to the bag. Cut a line down each chipotle, open, and remove the seeds and ribs. Mince the chipotles and add to the bag. Add the sauce from the chipotle can to the bag. Add olive oil, tequila, cumin, paprika, and oregano. Seal the bag and massage to mix everything. Add the chicken to the bag, seal, and massage until the chicken is coated. Marinate in the refrigerator for 2-3 hours.

While the grill is preheating, pat the chicken dry and season both sides with salt. Grill the chicken, flipping every few minutes for even cooking, until fully cooked and nicely browned. I do this mostly with the cover down. Remove smaller pieces from the heat if they get done first. If using for tacos or quesadillas, let cool for a few minutes before slicing into strips.