Eight thighs, two peppers, one tray. Marinate in chipotle, cumin, oregano, and lime, then let live-fire do the rest.
Ten to fifteen minutes for charred edges and a chicken that's cooked through. Scatter feta over the top and slide it back in for thirty seconds, just enough for it to turn.
Serve with pickled onion, guacamole, and warm tortillas.
