Desperation Dinners Recipe: Copycat Chipotle Chicken
[2008-7-21]
Tag : Dried Garlic Powder
From Beverly Mills and Alicia Ross' Desperation Dinners
MAIN DISH
COPYCAT CHIPOTLE CHICKEN
This recipe uses thigh meat, which is higher in fat but moreflavorful. Skinless, boneless chicken breast or tenderloins may besubstituted; test for doneness when grilling.
Knorr's chipotle cubes look like bouillon cubes and are sold in asmall box.
Time required: 5 minutes preparation, 8 to 24 hours marinating, 10to 12 minutes grilling.
• 4 boneless, skinless chicken thighs (1 ¼ to 1 ½pounds), defrosted if frozen
• 1 tablespoon vegetable oil
• 2 Knorr chipotle cubes or 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon pepper
Put chicken in a gallon-size zipper-top plastic bag. Add oil, sealbag and turn to coat chicken pieces.
Mix all the spices in a small bowl, crushing the chipotle cubeswith the back of a spoon. Add spice mixture to the bag, seal it,pressing out the air, and rub to coat chicken well. Refrigerate atleast 4 hours and up to 24 hours.
Heat a grill to about 400 degrees. Grill chicken 5 to 6 minutes perside, until cooked through but still tender. (The chicken may becut into bite-size chunks for use in burritos or other dishes.)Makes 4 servings.
Per serving: 248 calories (54 percent from fat), 14.5 g fat (3.5 g saturated),93 mg cholesterol, 26 g protein, 2 g carbohydrates, 1 g dietaryfiber, 117 mg sodium.
From Beverly Mills and Alicia Ross' Desperation Dinners
MAIN DISH
COPYCAT CHIPOTLE CHICKEN
This recipe uses thigh meat, which is higher in fat but moreflavorful. Skinless, boneless chicken breast or tenderloins may besubstituted; test for doneness when grilling.
Knorr's chipotle cubes look like bouillon cubes and are sold in asmall box.
Time required: 5 minutes preparation, 8 to 24 hours marinating, 10to 12 minutes grilling.
• 4 boneless, skinless chicken thighs (1 ¼ to 1 ½pounds), defrosted if frozen
• 1 tablespoon vegetable oil
• 2 Knorr chipotle cubes or 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon pepper
Put chicken in a gallon-size zipper-top plastic bag. Add oil, sealbag and turn to coat chicken pieces.
Mix all the spices in a small bowl, crushing the chipotle cubeswith the back of a spoon. Add spice mixture to the bag, seal it,pressing out the air, and rub to coat chicken well. Refrigerate atleast 4 hours and up to 24 hours.
Heat a grill to about 400 degrees. Grill chicken 5 to 6 minutes perside, until cooked through but still tender. (The chicken may becut into bite-size chunks for use in burritos or other dishes.)Makes 4 servings.
Per serving: 248 calories (54 percent from fat), 14.5 g fat (3.5 g saturated),93 mg cholesterol, 26 g protein, 2 g carbohydrates, 1 g dietaryfiber, 117 mg sodium.
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