1 (2 ounce) package dried ancho chiles
1 (7 ounce) can chipotle pepper in adobo sauce (remove a couple of whole chiles from the can [unless you like it really spicy] but use the rest along with the adobo sauce)
1 teaspoon black pepper
2 teaspoons cumin powder
6 cloves garlic
2 teaspoons salt
1 red onion, quartered
1/4 cup oil (canola/vegetable/olive)
1/2 bunch Cilantro
3 lbs boneless skinless thighs (could use tenderized boneless breast meat)
Remove Seeds from the dried chiles then soak dry chlies overnight in water, or boil until soft. (be careful not to touch your face after removing seeds, or wear food handlers gloves)
Add chiles and rest of the ingredients in blender or food processor. Puree until smooth.
Stab chicken with fork to let the marinade soak in. If you're marinating overnight, you won't need to stab it too much. If you're marinating for an hour, stab it all over!
Spread marinade over chicken, refrigerate for one hour or up to overnight.
After marinating, grill on medium high on an indoor grill where the chicken can be pressed flat.
If using a skillet, heat oil to medium high. Place a foil-wrapped brick on top of chicken to press it flat.
Place foil wrapped bricks to press chicken flat. Heat grill to 350 - 400 until thighs reach 170 internal temp. (about 40 min in the smoker)
Finish on direct heat grill until slightly charred on edges. (several minutes on each side)