Cup of Yum
1. Heat the canola oil in a small heavy pan or cast iron skillet over medium high heat. When the pan is hot, add the unpeeled cloves of garlic, whole plum tomatoes and the onion. Cook, turning occasionally until there's a warm char on the vegetables. Note: the garlic should be ready in about 4-5 minutes, while the tomatoes and onions will take 9-10. Set aside.
2. Peel the skins from the garlic and add them to the food processor or blender. Add the charred vegetables, cumin, pepper, dried oregano and kosher salt.
3. Squeeze the juice from the limes and orange (you may need 1 ½ to 2 limes depending on how juicy they are. Add the lime and orange juice to the vegetable mixture followed by the vinegar, chipotle peppers, adobo and honey.
4. Blend until smooth. Chipotle marinade can be made ahead of time. Keep it refrigerated for up to 10 days in a sealed glass jar.

FOR THE CHICKEN

Cup of Yum
1. Trim any excess skin from the chicken and transfer it to a large container to marinate.
2. Refrigerate for at least 8 hours.

TO BAKE THE CHIPOTLE CHICKEN THIGHS IN THE OVEN:

1. About ½ an hour before baking, remove the chicken from the marinade and pat dry with paper towels.
2. Preheat the oven to 400° F. Line a baking sheet with foil (to cut down on the mess). Place a wire rack over the foil and lightly spray with vegetable spray.
3. Transfer the thighs to the wire rack and bake for 30-35 minutes or until the skins are crispy and the meat is cooked through and internal temperature is 165° F.

TO GRILL CHIPOTLE CHICKEN:

1. Preheat the grill to a medium high temperature (about 400°). Place the chicken skin side down on the grill and cook for 10-12 minutes with the lid on the grill. Watch for flare-ups and be ready with a squirt water bottle in case.
2. Use grilling tongs to flip the chicken and cook for an additional 10-12 minutes. Flip the chicken one additional time and finish cooking for 3-5 or until the internal temperature reaches 165°F. Use a digital thermometer to be sure.

TO COOK CHIPOTLE CHICKEN IN THE AIR FRYER:

1. Heat the air fryer to 380° F. Pat the chicken dry and add to the basket skin side down. Cook for 10 minutes, then flip and continue cooking for another 10 minutes. Turn the chicken thighs one final time and cook for an additional 5-7 minutes or until the internal temperature registers 165° F on a digital thermometer.

REST THE CHICKEN:

1. Transfer the chicken to a serving platter and let rest for 5 minutes to allow the juices to redistribute throughout the meat.