Ingredients:

• 4 cloves garlic
• 4 chipotle peppers in adobo sauce from a 7-ounce can
• 2/3 cup water
• 1 tablespoon distilled white vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 2 1/2 teaspoons kosher salt
• 4 tablespoons sunflower oil, divided
• 8 boneless skinless chicken thighs (about 2 1/2 pounds total)