1 can (7 oz) chipotles peppers in adobo sauce
1 tablespoon minced garlic
6 tablespoons olive oil
4 tablespoons honey
1/2 teaspoon salt
2 pounds ( about 8) boneless, skinless chicken thighs, or (6) bone-in chicken thighs
Place all ingredients into the blender or small food processor and puree for a few moments. Pour the marinade over the chicken in an airtight container or large ziplock bag and shake to coat each of the pieces.
Marinate for 4 hours to overnight in the refrigerator.
Grill chicken or oven bake till the internal temperature of 165 degrees
Let it rest 5-10 mins before serving. Serve with your favorite side, or cut into bite-size pieces for tacos, burritos, or rice bowls.