Garlic and Oregano Marinade, thanks to Mr. Flay

Ingredients:
4 chickens, 2 1/2 pounds each, cut into quarters
2 Tablespoons sherry vinegar (preferably Spanish... I used regular vinegar)
2 Tablespoons fresh lemon juice
2 Tablespoons fresh lime juice
2 Tablespoons honey
1 Tablespoons ancho chile powder (available in Hispanic or specialty markets, I couldn't find this so I used Chipotle peppers)
12 garlic cloves, coarsely chopped
1/2 cup fresh oregano leaves
2 cups pure olive oil
Salt and pepper
Method

In a blender, combine the vinegar, lemon juice, lime juice, honey ancho chile powder, garlic and oregano and blend 30 seconds. With the motor running, slowly add the olive oil until emulsifies. Season to taste with salt and pepper. Makes about 3 cups.
Season the chicken quarters with salt and pepper to taste and marinate in the Garlic and Fresh Oregano Marinade 2 hours refrigerated.

I really liked this Bobby Flay marinade. I was worried it would be to garlicky but it was a very nice balance of flavors. I searched high and low for the ancho chili powder. I went to a Spanish market, to a natural foods store, and my typical grocery store. Nada. So, I went with the chipotle chili pepper flakes. I have no idea how this would have change the flavor, but I would like to try it with the ancho powder. I would also probably marinate the chicken longer than the 1 1/2 hours that I had time to do. I will use this marinade again!