Chipotles in Adobo (1 can)
Cilantro (1 bunch, chopped)
Lime (zeted and juiced)
Brown Sugar (1 Tbsp.)
Neutral Oil (1 Tbsp.)
Place the chipotles in adobo in the blender and blend until it resembles a sauce, 30 seconds. Place the sieve over the bowl and pour in the adobo sauce. Using a large spoon, push the contents into the bowl ensuring to scrap the underside of the sieve leaving only the solids behind. Zest then juice the lime while also adding the brown sugar into the adobo sauce and mix to combine. Place the chicken into the adobo sauce and marinate in the fridge ensuring to toss 15 minutes in. Remove the chicken from the fridge and season with salt and pepper. Meanwhile, preheat the cast iron pan over medium-high heat on the stovetop. Place a cup of water near the pan and reserve. Cook the chicken in batches ensuring not to crowd the pan, 4-5 minutes, or until the chicken releases from the pan. Use the remaining adobo sauce and brush to apply additional coats to the chicken while cooking. The water should be used whenever the sauce begins to burn by adding 1 Tbsp. at a time. Flip the chicken over and cook an additional 3-5 minutes or until cooked through (165F) and coated on all sides. Remove and let stand for 5 minutes before serving. Top with cilantro and indulge.