Write an article based on this "Make your marinade. Marinate your chicken. Grill your chicken. Cool and chop your meat."
First, finely slice two chipotle peppers, if not already sliced, into thin strips. Place that in a small mixing bowl. Then add 1 tablespoon of vegetable oil, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, ½ teaspoon of dried oregano, and ½ teaspoon of black pepper. Stir until they are evenly mixed.  For extra spice, be generous with the amount of adobo sauce you include from the chipotle peppers’ can. To reduce spice, pat the peppers with paper towels to remove as much sauce as possible. Put 4 chicken thighs or 3 chicken breasts (boneless and skinless) into a large sealable freezer bag. Then pour in the marinade. Seal the bag shut. Hold it by two corners and flip the bag over and over to soak the chicken. Then put the bag in the refrigerator and leave for one hour so the marinade soaks into the meat. Set your indoor or outdoor grill to medium-high heat (roughly 400 degrees Fahrenheit or 204 Celsius). Once it reaches the desired temperature, set your chicken on the grill. Cook each side for five to six minutes. The Food and Drug Administration advises cooking chicken to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) before consuming. Use a meat thermometer to verify each piece is safe to eat. Once the chicken has cooked, remove it from heat. Let it sit for about ten minutes so it can be safely handled without burning yourself. Once it’s cool enough to touch, cut each piece into bite-sized portions.