In a small food processor or chopper, pulse 3-4 chipotles in adobo sauce, including the surrounding liquid, until completely combined and no large chunks of peppers remain. Place in a gallon-sized Ziploc bag to begin our marinade!
Wash, zest, and juice the lime and add that to the peppers in the bag along with the olive and/or avocado oil, chipotle pepper powder, and fajita seasoning mix. Seal the bag and mix well, making sure the dry spices combine well with the wet ingredients.
Add the chicken to the bag and mix to coat the chicken, refrigerating and marinating anywhere from 30 mins (minimum) to 2 hours (maximum). The longer it marinates, the more the flavor can penetrate and soak into the chicken!
On a charcoal or gas grill, cook over medium-high heat, approximately 5-7 minutes per side, or until the internal temperature of the chicken hits at least 165*F with a meat thermometer.
Take the chicken off the grill and let the chicken rest on a heat-proof plate, covered in tin foil for 10 minutes, before slicing and serving. Can be kept in the fridge for 5-7 days in Ziploc bags or a Tupperware container. Great for meal prep!
