Ingredients

• 2 pounds skinless , boneless chicken thighs
• 3 cloves garlic
• 2 chipotles peppers
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 2 tablespoons white vinegar
• 1.5 teaspoons kosher salt
• 0.5 teaspoons ground black pepper
• 1 tablespoon honey

Instructions

1. 1 Combine chicken, garlic, chipotle peppers, adobo sauce, 3 tablespoons olive oil, cumin, white vinegar, salt, pepper, and honey in a large resealable bag. Seal bag and toss to coat thoroughly. Refrigerate at least 4 hours and up to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat a large cast iron skillet over medium-high heat. Add a little oil if necessary. Add chicken in one layer to skillet and cook, undisturbed, until chicken is deep golden brown and releases easily from the skillet, 5 to 7 minutes.
4. 4 Flip chicken and transfer to the preheated oven until chicken is no longer pink at the center and juices run clear, about 20 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Let chicken rest 10 minutes before cutting.

Nutrition per serving