I'm not a huge fan of Chipotle, but I'm not a big fan of fast food in general. But their chicken is pretty good.
Like Chipotle, you can use this as the main protein in a bowl. But it also versatile enough to make pretty good fajitas or tacos, or rolled into a burrito, or tossed on top of a pizza. You could even toss it on top of lettuce and call it a salad. You can even freeze it to have on hand for evenings you don't feel like cooking anything. (This is always a good thing, but make sure you use it within three months.) The possibilities are endless.
Chicken thighs are perfect for this dish, because the boneless and skinless version can cook fairly quickly, while remaining moist and tender.
\item 1 Tbs canola or other neutral oil with a high smoke point
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\textbf{Method}
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\begin{enumerate}
\item Add all the ingredients for the marinade to a blender and blend until smooth.
\item Combine the chicken thighs and the marinade in a covered container, making sure the entire surface of the chicken is covered with marinade. Marinate in the refrigerator a minimum of four hours or overnight.
\item Drain the chicken preheat the grill.
\item Brush the chicken with the 1 Tbs canola oil. Season with salt and pepper to taste.
\item Grill until the chicken is thoroughly cooked, approximately 8-10 minutes. Make sure the internal temperature is 165\degree F.
\item Allow the chicken to cool slightly, and then cut into bite-sized pieces. Serve warm.