Place all the ingredients for the adobo marinade into a mini food processor or the small insert to a regular sized food processor. 

Process until the marinade is mostly smooth, scraping down the sides as needed. 

Place the chicken thighs in a non-reactive bowl and pour the adobo marinade over the top. Mix to thoroughly combine, then cover and refrigerate for at least 1 hour, but overnight is best for the most flavor.

When you’re ready to cook the chicken, preheat the grill over high heat. I like to lightly oil the grill before preheating it just to make sure the chicken doesn’t stick.

When the grill is hot, place the chicken thighs on the grill and lower the heat to medium. You want to maintain a temperature around 400ºF.

Grill until the chicken easily comes loose from the grill, 6-8 minutes. Turn the chicken and cook until done in the center, about 5-6 more minutes.

Let the chicken cool slightly, then chop into bite sized pieces and serve with your favorite burrito bowl or taco bowl fixings.