Add all ingredients, besides the chicken thighs, to the bowl of a food processor. Pulse for a few minutes until the mixture turns into a well-blended paste. Scrape down the sides of the bowl as needed.
Place chicken thighs in a large zip top plastic bag. Spoon the paste into the bag and toss to fully coat the chicken in the mixture. Marinate chicken in the refrigerator for at least 3 hours.
Heat a large skillet over medium heat. Add a little bit of olive oil to coat the bottom of your skillet. Once oil is hot, add the chicken thighs.
Cook thighs until lightly charred on both sides for 15 to 20 minutes, flipping halfway through. Chicken is done when a thermometer inserted into the thickest part reads an internal temperature of 165 degrees F.
Remove chicken to a cutting board. Let rest for 5 to 10 minutes, covered with foil to keep warm, then slice into small pieces.
Serve chipotle chicken on cilantro lime rice with beans and all the fixings.
Notes
For this recipe, I bought a 7 ounce can of chipotles in adobo sauce. I removed 2 chipotle peppers and 2 tablespoons of the sauce.
If you can’t find ancho chili powder, regular chili powder would work too.
If you can’t find boneless, skinless thighs, you can use butterflied boneless, skinless chicken breasts instead.
Don't skip the marinade time! This is the key to Chipotle's famous chicken - it needs that marinating time to really infuse all the flavors into the meat!