Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Verify stainless-steel bowl is in the freezer before prepping and gathering ingredients.
Combine spice blend, chipotle puree, cider vinegar and Blended Oil into the chilled bowl.
Whisk together until thoroughly combined.
Add chicken to the marinade.
Using gloved hands, mix together to combine and thoroughly coat the chicken evenly with the seasoning.
Spread chorizo in a single even layer onto parchment lined sheet trays, no more than 5 lbs per full sheet tray.
Cook in a preheated 500°F oven until an internal temperature of 165°F is reached, about 10-12 minutes.
Carefully rotate the trays halfway through, if needed, to ensure even cooking.
Remove from the oven. Cool slightly.
Using gloved hands, carefully crumble the cooled chorizo into ¼” pieces. Incorporate any of the juices from the sheet trays back into the chorizo.
Cool completely.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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