Copycat Chipotle Chicken

4 boneless, skinless chicken thighs (about 1 1/4 to 1 1/2 pounds), defrosted if frozen*
1 tablespoon vegetable oil
2 Knorr chipotle cubes*
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin powder
1/2 teaspoon dried oregano
1/2 teaspoon black pepper

Put the chicken in a gallon-size, zipper-top plastic bag. Add the oil to the bag, seal it, and toss and turn the chicken pieces inside the bag until they are well coated.

Mix all of the spices in a small bowl, crushing the chipotle cubes with the back of a spoon. Add the spice mixture to the bag, seal it, and toss and rub the chicken through the bag to coat well with the spices. Refrigerate the chicken in the bag for at least 4 hours and up to 24 hours.

Heat a grill to about 400 degrees F. Grill 5 to 6 minutes per side, until the chicken is cooked through but still tender. Remove from the grill and serve. (The chicken may be cut into bite-size chunks for use in burritos or other recipes.)

* Notes

Chipotle uses thigh meat, which is higher in fat but more flavorful. If you can’t find skinless thighs without bones, substitute boneless, skinless chicken breast meat or tenderloins and test for doneness when cooking.

Knorr’s chipotle cubes look like bouillon cubes and are sold in a small box. If you can’t find them, check out our shop. Or substitute 2 teaspoons chili powder.

Beverly adapted this recipe from Chipotlefan.com to construct a lower calorie -- and vastly cheaper -- version of her son’s favorite meal. We use it to top off salads, quesadillas and nachos and as a filling for burritos. It’s got a spicy kick that Beverly’s son admits tastes fairly similar to the real thing.

Approximate Values Per Serving: 248 calories (54% from fat), 14.5 g fat (3.5 g saturated), 93 mg cholesterol, 26 g protein, 2 g carbohydrates, 1 g dietary fiber, 117 mg sodium

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