Make the Marinade: Start by placing the onion, garlic, adobo sauce, olive oil, ancho chile powder, ground cumin, dried oregano, salt, and black pepper into a food processor or blender. Process everything until smooth. The mixture should be well combined and fragrant, showing off a rich color.
Prepare the Chicken: Using a fork, poke holes all over the chicken thighs. This step is crucial as it allows the marinade to penetrate and flavor the chicken thoroughly. Then, place the chicken in a resealable plastic bag.
Marinate: Pour the marinade over the chicken in the bag, ensuring every piece is well-coated. Seal the bag and give it a gentle shake to distribute the marinade evenly. For best results, refrigerate for at least 1 hour or overnight. This waiting period allows the flavors to meld beautifully.
Cook the Chicken: Preheat a large skillet over medium heat. Add enough olive oil to coat the bottom of the pan. Once the oil is hot, add the marinated chicken to the pan. Cook the chicken, turning occasionally, until it’s completely cooked through. The internal temperature should reach between 165 to 175 degrees F when checked with an instant-read thermometer. It may be best to cook in two batches to avoid overcrowding and ensure even cooking.
Rest the Chicken: Once cooked, remove the chicken from the skillet and place it on a cutting board. Allow it to rest for at least 10 minutes. This step allows the juices to redistribute, ensuring the chicken remains juicy when sliced.
Slice and Serve: After resting, slice or chop the chicken as desired. You can serve it in a burrito, over a salad, or even on its own. The possibilities are endless!
