2 cans chipotle peppers in adobo
6 tablespoons vodka
1/4 cup fresh lime juice
2 tablespoons ketchup
2 cloves garlic, peeled and crushed
4 teaspoons light brown sugar, packed
1/2 teaspoon salt
2 tablespoons olive oil
2 pounds bone in, skin on, chicken thighs, rinsed
Chopped cilantro or chopped green onions for garnish (optional) 

Combine all ingredients except for chicken in a food processor. Pulse for 1 minute, or until smooth. Place chicken thighs in an 8" glass baking dish, and pour marinade on top. Turn chicken to coat completely. They should be almost submerged in marinade. Marinate for 12 hours.

When ready to cook, preheat oven to 400 degrees. Remove chicken thighs from marinade and transfer to a 9x13 baking dish. Pour excess marinade around the chicken thighs if desired. Bake in preheated oven for 55-65 minutes, or until they have reached a minimum internal temperature of 165 degrees.

Printed from A Bitchin' Kitchen
Recipe adapted from So Delushious