1½ pounds boneless, skinless chicken thighs
2 teaspoons ground coriander
2 teaspoons cumin
1 can (7 ounces) chipotle peppers in adobo sauce
4 teaspoons garlic, minced
2 teaspoons kosher salt
4 tablespoons olive oil
To a medium bowl, add the coriander, cumin, chipotle peppers in adobo, garlic, kosher salt, and olive oil.
Add the chicken thighs to a zippered plastic bag and pour the chipotle mixture over the top.
Shake the bag to coat all of the chicken. Remove any excess air and zip shut.
Place in the refrigerator to marinate for 1 hour.
When ready, add the chicken thighs to a large skillet over medium-high heat. Cook the thighs on each side for 3-5 minutes, or until slightly charred. Switch heat to medium-low and continue cooking (about 10-15 minutes) until the internal temperature is 165°F.
Dice the cooked chicken into bite-sized pieces.
Serve with tortillas, rice, fresh pico, sour cream, cheese, and all of your other favorite fixings (i.e., lettuce, guacamole, caramelized onions).