Instructions
1. Combine beer, onion, garlic, chili pepper, 2 tablespoons canola oil, lime juice, adobo sauce, chili powder, cumin, oregano, salt and pepper in blender until smooth.
2. In a gallon size Ziploc bag or large bowl, combine chicken thighs and beer mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
3. Preheat grill to medium heat.
4. Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 8-10 minutes. Let cool before dicing into bite-size pieces.
5. Serve warm.
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Ingredients
1/2 cup beer
1/2 medium sweet onion, chopped
2 cloves garlic
1 chipotle chili pepper in adobo sauce
3 tablespoons canola oil, divided
2 tablespoons freshly squeezed lime juice
1 tablespoon adobo sauce
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs
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