Ingredients:
Marinade
4 cloves garlic
2 tablespoons adobo seasoning (Lunds/Byerlys)
1 Tbsp cider vinegar
2 tablespoons ancho chile powder or 1 ounce dried ancho chiles, soaked
1/4 cup olive oil
2 teaspoons ground cumin
Salt and freshly ground black pepper

4 pounds boneless, skinless chicken

Directions:

• To the bowl of a food processor small blender, add garlic, adobo seasoning, ancho chile powder, olive oil, cumin, vinegar, 1 teaspoon salt, and ½ teaspoon pepper. Blend until smooth. Pour into a measuring cup and add water to reach 1 cup.
• Place the chicken in a large ziplock bag. Pour in marinade, close the bag, and mash until chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least 30 minutes or overnight.
• Grill chicken until no longer pink
• Serve with cilantro rice, aged white cheddar cheese, salsa