Method

The chicken can be marinated for just an hour, or up to one full day. Of course, the longer you leave it the more the flavor is going to soak into that chicken.

You can choose to cook the chicken however you’d like – baked, grilled, sautéed – but I really, really recommend that you sauté in a pan. Doing so gives it a lovely crusted edge. If you’d prefer to use chicken breasts instead of thighs, you can do that too, but I highly recommend the dark meat, as it ensures chicken that is nice and juicy, and nowhere near dry which chicken breasts can be sometimes.

  1. Make the Marinade

    Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper into a food processor or blender and process until smooth. Pour the marinade into a 1-cup measuring cup and add enough water to reach to 1 cup.

  2. Prepare the chicken

    Using a fork, poke holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade over, seal, and use your hands to move the marinade around so that all of the chicken is evenly coated. Refrigerate for at least 1 hour, or overnight.

  3. Cook the Chicken

    Preheat a large pan over medium heat. Add enough olive oil to coat the bottom of the pan. Add the chicken to the pan and cook, turning occasionally, until completely cooked through. Or, if oven cooking pre-heat the oven to 200 degrees and cook for 25 mins.

  4. Remove the chicken to a large cutting board and allow to rest for at least 10 minutes. Slice or chop the chicken, as desired.