In a large bowl or glass container, add chicken thighs.
In a food processor, process the ingredients for the marinade then pour all over the chicken and use your hands to make sure all the chicken is well-coated in the marinade.
Cover and place in the fridge for at least 4 hours.
When ready, preheat outdoor grill to high and cook chicken thighs until internal temperature is 165 °F (74 °C)
Let rest then chop into cubes and build your own bowl over white rice and chopped cilantro. We like pretending we’re at chipotle – rice, beans, corn, salsa, guac, etc.