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\usepackage{units} % Get nice fractions
\author{Kenneth John Odle}
\title{Copycat Chipotle Chicken}
\begin{document}
\begin{LARGE}
\textbf{Copycat Chipotle Chicken}
\end{LARGE}

\hrulefill

\bigskip

\begin{large}
\textbf{Ingredients}
\end{large}

\bigskip

For the marinade:

\begin{itemize}
 \item \nicefrac{1}{2} cup beer
 \item \nicefrac{1}{2} onion, roughly chopped
 \item 2 cloves garlic, roughly chopped
 \item 1 chipotle chili in adobo, stemmed
 \item 1 Tbs adobo sauce
 \item 2 Tbs fresh lime juice
 \item 2 tsp chili powder
 \item 1\nicefrac{1}{2} tsp ground cumin
 \item 1 tsp dried Mexican oregano
 \item 1 tsp salt
 \item \nicefrac{1}{2} tsp black pepper, freshly ground
 \item 2 Tbs canola or other neutral oil
\end{itemize}
\medskip

For the chicken:
\begin{itemize}
 \item 2 pounds boneless, skinless chicken thighs
 \item 1 Tbs canola or other neutral oil with a high smoke point
\end{itemize}

\bigskip

\begin{large}
\textbf{Method}
\end{large}

\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.
\end{enumerate}
\bigskip


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