• Add all of the ingredients except the chicken to a food processor or blender, and blend for 2-3 minutes, until it is a paste. You can also do this with an immersion blender, but will need to chop the ingredients up a little smaller.
  1 tablespoon olive oil, 1/3 cup lime juice, 1/2 cup orange juice, 1 can chipotles in adobo, 1/3 cup fresh cilantro, 5 garlic cloves, 1 medium onion, 1/2 tablespoon cumin, 1/2 tablespoon ground coriander, 1 teaspoon smoked paprika, 1 tablespoon dried oregano, 1.5 teaspoon salt, 1/2 teaspoon pepper
• Add the pollo adobo marinade and chicken to a ziplock bag or airtight container and refrigerate for at least 30 minutes, preferably overnight.
  3 lbs boneless skinless chicken thighs

For the Stove Top:

• Heat a medium-large pan on the stove over medium-high heat. Non-stick or cast iron is great.
• Cook the chicken for 5 minutes on each side or until the internal temperature reaches 71°C/160°F.
• Remove from the heat and allow it to rest for 5 minutes before slicing.

For the Air Fryer:

• Preheat the air fryer to 180°C/356°F.
• When it’s ready, place the marinated chicken in a single layer in the air fryer basket.
• Air fry for 12-15 minutes, or until the internal temperature reaches 71°C/160°F.
• Remove from the air fryer and allow it to rest for 5 minutes before slicing.

For the Oven:

• Preheat the oven to 200°C/400°F.
• Arrange the marinated chicken in a single layer on a baking sheet lined with parchment paper.
• Bake for 30 minutes, until the internal temperature reaches 71°C/160°F.
• Remove from the oven and allow it to rest for 5 minutes before slicing.

For the Grill:

• Preheat a grill to medium-high heat.
• Once the grill is hot, arrange the chicken thighs on the grill grates. Let them cook for 5 to 7 minutes per side, until the internal temperature reaches 71°C/160°F.
• Remove from the grill and allow it to rest for 5 minutes before slicing.