from the kitchen of Chef Wilson
eight 6-oz portions
| Amount | Unit | Ingredients |
| 4 | lbs | Boneless chicken thighs (skinless) |
| ¼ | C | Lime juice |
| 2 | Chipotle peppers in adobo | |
| 4 | Garlic cloves | |
| ½ | Tbsp | Salt |
| 1 | tsp | Sugar |
| 2 | Tbsp | Vegetable oil |
| ½ | Red onion (diced) | |
| 1 | Tbsp | Cumin |
| ½ | Tbsp | Oregano |
- Trim off excess fat from chicken thighs.
- Puree all ingredients (except chicken) in blender or food processor.
- Pour marinade over chicken thighs and store for 4 hours or overnight.
- Mark marinated chicken on flame broiler (if not marking on broiler put in 400 degree oven) and cook in oven for 18-20 minutes or until internal temperature reaches at least 165 degrees.
 | Chef Wilson Castillo: ‘I believe that good food and proper cooking is the key ingredient to good health. No matter what we gain in life in terms of ‘success, no matter how rich or poor, regardless of the accolades that come our way—I feel our health is what truly counts.’ |