Big Daddy Jay's Adobo Chipotle Chicken

Hey there! Today I am going to crank out a spice paste that goes great with chicken, pork, beef, or as a flavoring to many dishes. I like to make big batches because it freezes well, so I always have some when I need it.

Ingredients

10 oz canned chipotles

1/2 cup minced garlic

1/4 cup red wine vinegar

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon black pepper

1/2 teaspoon oregano

1 teaspoon honey

2 lbs of boneless skinless chicken thighs

Salt to taste

Start by combining all ingredients, minus the chicken and salt, in a blender and blend until smooth. This spice paste freezes well, as we will not be using most of it, and I normally freeze it in an ice cube tray so I can retrieve small amounts when needed. Marinate the chicken in about three to four tablespoons of the spice paste for anywhere from one to twenty-four hours. Grill each side until the chicken has dark grill marks and has reached an internal temperature of 165 degrees.