– Mexican beer, I used Modelo
– white onion
– garlic cloves
– cilantro leaves
– chipotle pepper from a can
– adobo sauce, from the chipotle pepper can
– avocado oil
– chili
– cumin
– oregano
– salt, or to taste
– chicken thighs, boneless and skinless
2. In a large bowl or zip lock, add chicken thighs and pour over marinade mixture. Toss and coat so all chicken pieces are covered in marinade. Let marinate for 3 hrs or more.
3. Preheat a grill pan or grill to medium-high heat. Remove chicken from marinade, add more salt ( I add about 1/2 tsp). Place chicken on the grill and cook turning occasionally till chicken is cooked through, 165 degrees F. Let chicken cool before dicing into smaller bite-size pieces.