The marriage of figs and chipotle lands this dish squarely in Mexican territory and the sweet and heat combo makes it a fiesta! Olé!
2 pounds boneless chicken thighs
Make the marinade:
Place all ingredients in a small bowl and stir to combine. Makes 1 2/3 cups.
Using about 1/4 of the marinade, combine with chicken and refrigerate, covered, for 1-2 hours, up to overnight. The remaining marinade will keep, refrigerated and covered, for several weeks.
Remove the thighs from the marinade, shaking off any excess marinade. Grill over a medium-hot fire (or bake the chicken at 350oF) until cooked through, about 5 minutes per side. Internal temperature should reach 165oF.
Let the chicken rest for ten minutes, then cut in strips if making fajitas.