Grilled Chipotle-Ancho Chicken with Homemade Marinade

Prepare all ingredients.

Combine chipotle and ancho chile peppers in a shallow bowl; add water. Let sit at room temperature until peppers soften, about 10-12 hours. Drain water and remove seeds from peppers.

In a blender, mix chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper until a coarse paste forms. Add olive oil and blend until a smooth marinade is obtained.

Place chicken thighs between 2 sheets of plastic wrap on a flat surface. Pound chicken with a meat mallet to 0.5-inch thickness.

Put chicken in a resealable plastic bag, add marinade, and turn chicken several times to coat. Seal the bag and refrigerate for at least 8 hours.

Preheat an indoor grill with top and bottom plates at medium-high heat. Remove chicken from the bag, discard the marinade. Place chicken on preheated grill; close the lid and cook until no longer pink in the center and juices run clear, about 5-7 minutes.

An instant-read thermometer should read at least 74°C (165°F). Slice chicken into strips and serve warm.