COPYCAT CHIPOTLE CHICKEN

  • Article by: ALICIA ROSS WITH BEVERLY MILLS , United Features Syndicate
  • Updated: August 13, 2008 - 2:18 PM

COPYCAT CHIPOTLE CHICKEN

Serves 4.

Note: 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 or tenderloins, and test for doneness when cooking. Knorr's chipotle cubes look like bouillon cubes and are sold in a small box.

• 4 boneless, skinless chicken thighs (about 11/4 to 11/2 lb.), defrosted if frozen (see Note)

• 1 tbsp. vegetable oil

• 1 tsp. garlic powder

• 1 tsp. onion powder

• 1 tsp. cumin

• 1/2tsp. dried oregano

• 1/2tsp. black pepper

• 2 Knorr chipotle cubes or 2 tsp. chili powder (see Note)

Directions

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 the garlic powder, onion powder, cumin, oregano, black pepper and chipotle cubes in a small bowl, crushing the 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. 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.)

Nutrition information per serving:

Calories 248 Fat 14 g

Sodium 117 mg Carbohydrates 2 g

Saturated fat 3 g Protein 26 g

Cholesterol... 93 mg Dietary fiber 1 g

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