Step 1

Marinade Instructions:

Step 2

Soak the dried guajillo peppers in boiling water for approximately 20-30 minutes until very softened.  In a blender, add the 1 cup of orange juice, 1 lime juiced, avocado oil, garlic cloves, ½ TBL of kosher salt, cumin, and 1.5 tsp. of chipotle powder.  Remove the seeds and stems from the guajillo peppers, lightly chop and add to blender.  Blend all ingredients until pureed.  Reserve 2 TBL of the marinade.

Step 3

In a large Ziploc bag, add the chicken thighs (whole), marinade, chopped onion and chopped cilantro.  Zip the bag tightly closed and refrigerate the chicken in the marinade overnight or a minimum of 8 hours.

Step 4

Once chicken has thoroughly marinated, begin the asado sauce.  In a shakable container, add all the asado sauce ingredients and shake well.  In a small saucepan, over medium heat, simmer the asado sauce.  Stir frequently until the sauce has thickened and reduced and can stick to the back of a spoon.  Remove from heat and set aside.

Step 5

In a cast iron skillet (or outdoor grill), heat skillet to extremely hot on a high temperature.  Brush the skillet with canola oil.  Cook the chicken for 7-8 minutes on each side until a nice, charred crust has formed and the internal temperature is 165 degrees.  You may need to work in smaller batches, do not overcrowd the pan or a charred crust will not form.  Once the chicken is finished, remove from the heat, place on a cutting board, and allow to rest for 5 minutes before chopping.  Chop the chicken in ¼ inch chunks and place into a mixing bowl.  Toss the chicken in the asado sauce to the desired moistness.  Finish with fresh squeezed lime juice and sprinkle with fresh cilantro.  Serve your favorite way, tacos, bowls or burritos!