Soak dry chilies overnight in water, until soft. Remove seeds.
Add chilies and rest of the ingredients in blender or food processor. Puree until smooth.
Stab chicken with fork to let the marinade soak in. If you're marinating overnight, you won't need to stab it too much. If you're marinating for an hour, stab it all over!
Spread marinade over chicken, refrigerate for one hour or up to overnight.
After marinating, grill on medium high on an indoor grill where the chicken can be pressed flat.
If using a skillet, heat oil to medium high. Place a foil-wrapped brick on top of chicken to press it flat.
If using an outdoor grill, use charcoal to make it ultra delicious. Place foil wrapped bricks to press chicken flat.
You can also make this on a Panini grill on medium high heat. Place something heavy on top to weigh it down.
1 (2 ounce) package dried ancho chiles
1 (7 ounce) can chipotle pepper in adobo sauce (discard chipotle pepper, skim out seeds)
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
2 teaspoons salt
1 red onion, quartered
1/4 cup oil (canola/vegetable/olive)
1 whole boneless, skinless naturally raised chicken (about 3 lbs, thighs work well too)