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1. Make the Marinade- Combine everything but the
chicken in a food processor or blender and process
until smooth. Pour into a 1 C measuring cup and add
enough water to reach 1C
2. Using a for, poke holes all over teh chicken
thighs and place in a resealable plastic bag.
3. Pour the marinade over the chicken and make sure
all chicken is evenly covered. Refrigerate for at
least 1 hour, or overnight.
4. Preheat a large skillet over medium heat. Add
enough olive oil to coat the bottom of the pan.
Add chicken to the pan and cook, turning
occasionally until cooked through (165/175F)
5. Allow to rest for 10 minutes before slicing or
chopping.
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