Copycat Chipotle Chicken

1 . Stage

Place chipotle and ancho chile peppers in a shallow bowl; pour in water. Cover the bowl and let sit at room temperature until peppers are softened, 10 to 12 hours. Drain water and remove seeds from peppers.

2 . Stage

Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.

3 . Stage

Place chicken thighs between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.

4 . Stage

Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate in the refrigerator for at least 8 hours.

5 . Stage

Preheat an indoor grill with top and bottom plates for medium-high heat.

6 . Stage

Remove chicken from the bag and discard marinade.

7 . Stage

Place chicken on the preheated grill, close the lid, and cook until no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into strips and serve warm. Buckwheat Queen