Chipotle Chicken Thighs with Avocado Topping

Ingredients

3 cloves garlic, minced (or less)
1 chipotle pepper in adobo sauce, minced (7 oz can)
1 Tbsp adobo sauce from can
2 Tbsp lime juice, divided
1 tsp ground cumin
2 lb skinless, bone-in chicken thighs
1 tsp salt
1 tsp pepper
2 Tbsp olive oil
2 ripe avocados, chopped
1 roma tomato, chopped
1/4 cup red onion, chopped

Instructions

1. Combine garlic, chipotle pepper, adobo sauce, 1 Tbsp lime juice and cumin; rub all over chicken thighs. Place chicken in a large zip-top plastic freezer bag and refrigerate 8 hours.
2. Remove chicken from marinade, discarding marinade; sprinkle thighs with 3/4 tsp each salt and pepper.
3. Heat oil in a large nonstick skillet over medium heat.
4. Add chicken; cook 25 to 30 minutes, turning occasionally until done. Remove from skillet; keep warm.
5. Combine avocados, tomato, onion, remaining 1 Tbsp lime juice, and remaining 1/4 tsp salt and pepper; serve with chicken.